Chickpea Spread - Hummus Recipe
Ingredients
| Onion | 1 Small, quartered | |
| 1/2 bunch Italian parsley leaves, rinsed | ||
| Cooked chickpeas | 2 Cup (16 tbs), drained | |
| Ground cumin | 1/4 Teaspoon | |
| Ground coriander | 1/4 Teaspoon | |
| Dried oregano | 1/2 Teaspoon | |
| Ground black pepper | 1 To taste | |
| 1 small garlic clove, put through a press | ||
| Juice of 1/2 lemon (about 2 tablespoons) | ||
| 2 tablespoons olive or vegetable oil | ||
| Salt | To Taste | |
Directions
MAKING
1. In a food chopper or liquidizer, add the onion and parsley.
2. Pulse until finely chopped.
3. Add the garbanzo beans, spices and seasonings and garlic.
4. Blend to a paste of slightly grainy consistency.
5. Stir in the lemon juice and olive oil.
SERVING
6. Serve this as a spread for sandwiches, a dip for pita triangles and veggies or as a topping for pita pockets stuffed with veggies.
7. Garnish dip with toasted sesame seeds or paprika if you like
1. In a food chopper or liquidizer, add the onion and parsley.
2. Pulse until finely chopped.
3. Add the garbanzo beans, spices and seasonings and garlic.
4. Blend to a paste of slightly grainy consistency.
5. Stir in the lemon juice and olive oil.
SERVING
6. Serve this as a spread for sandwiches, a dip for pita triangles and veggies or as a topping for pita pockets stuffed with veggies.
7. Garnish dip with toasted sesame seeds or paprika if you like
Chef
