1tablespoonaquafabaReserve all aquafaba from chickpea can - adjust quantity based on food processor strength!
1jalapenocheck recipe notes for spice adjustment
1teaspoonred chili powderI use Kashmiri red chili powder - adjust this to your spice tolerance
1teaspoonlemon juice1 teaspoon is approximately half a lemon
1teaspooncilantrochopped finely, optional
Drain the chickpeas, saving 1 tablespoon of the brining liquid (aquafaba). If you're using dry chickpeas, just add a tablespoon of water instead.
Add the drained chickpeas, 2-3 garlic cloves, 1 chopped jalapeno, along with a teaspoon each of turmeric, red chili powder and cumin powder to a food processor. Pulse until the ingredients are processed to a creamy mixture. Add about a tablespoon of olive oil to this and continue pulsing.
Transfer to a bowl and garnish with a tablespoon of olive oil, some fresh lemon juice and top with cilantro for a super easy chickpea dip your family will love!
Adjusting spice levels: I use Kashmiri red chili powder as well as jalapenos (with seeds) in this recipe as written. There are many ways in which you can decrease the spice level - you can remove the seeds of the jalapeno or leave it out, and also substitute with a milder red chili powder!
Additional flavors: In addition to the spices mentioned, you can also add chole masala (found in most Indian stores) or a pinch of garam masala to take this up a notch. Sometimes I also like adding a bit of ginger when I pulse the ingredients.
Food processor strength: Different processors have different capacities, and the aquafaba is intended to help smooth out the process. I use a Breville Sous Chef, and I've found that a tablespoon of liquid is more than sufficient to get the ingredients into a nice creamy dip texture. However, if you need to use more liquid, add additional aquafaba or water in 1 teaspoon increments!