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Cheryl Wixson
Think outside the box! Try this delicious, savory dip on apple slices, veggies & pita bread


  • 1 15 ounce can chick peas drained (about 1.33 cups cooked chick peas)
  • 1 cup Wild Blueberry Dipping Sauce
  • 2 -3 tablespoons tahini
  • tablespoons lime juice
  • ½ teaspoon salt


  • Combine all ingredients in the bowl of your food processor or blender. Blend until smooth. Store in a jar in the refrigerator.


Chef Cheryl’s notes: Recipe inspired by Robin Wixson. Another trial would be with equal parts wild blueberry dipping sauce and chickpeas. Flavor: excellent! Starts out with a hint of sweet and finishes savory with the tahini.
Yield: about 2.5 cups serving size: 1 tablespoon (about 40 servings per batch)
Nutritional analysis per tablespoon: 16 calories, 1 gram protein, 2 grams carbohydrates, .5 grams fat,
10 grams sodium, 1-gram fiber. (approximate)