Source: dLife

A spicy and aromatic variation of a traditional Indian dip.

Servings

0.5 cup minced onion
1 tsp canola oil
2 medium garlic cloves , minced or pressed
1 tsp ground coriander
0.5 tsp ground cumin
0.5 tsp garam masala
1 pinch ground cayenne (red pepper)
1 cup canned unsalted diced tomatoes
1.5 cup canned garbanzo beans
2 tsp fresh lime juice
1 tbsp fresh cilantro , chopped
1 pinch salt , to taste
0.5 cup cold water , as needed

1 In medium skillet, heat oil to low, add onions and sauté 5 minutes, or until soft.
2 Add dry spices, sauté for 1 additional minute, stirring constantly.
3 Add tomatoes, reduce heat low, stir. Cover, simmer 5 minutes.
4 While onion mixture is cooking, add chickpeas to food processor and puree, adding enough water to create smooth texture.
5 Stir puree into tomato mixture, add lime juice and cilantro.
6 Cook on low 5 minutes.
7 Add salt to taste. Serve.

Serve with low-carb, whole-grain chips or veggie dippers.