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