1 (15 oz. can) chickpeas, drained and rinsed
1 large red bell pepper, diced
2 large eggs, hardboiled
1 Tbsp. tahini
1 Tbsp. fresh dill, finely chopped
2 Tbsp. fresh lemon juice
1/4 tsp. hot sauce
1/4 tsp. sea salt
1/4 tsp. black pepper
1/4 cup slivered almonds
PULSE all ingredients except almonds in a food processor until smooth. Transfer to a serving bowl. Add almonds; mix to combine.
SERVE dip with whole grain crackers, spread on toast or inside a sandwich.
Source: Amie Valpone, TheHealthyApple.com