This Middle Eastern Hummus Dip is perfect with pita bread, crackers, or a salad.
1 cup dry garbanzos (chickpeas)
5 cups water
6 to 7 bay leaves
3/4 cup chopped onion
1 clove garlic
2/3 cup tomato puree
2 tablespoons lemon juice
3/4 teaspoon ground cumin
1/4 teaspoon paprika
1/8 teaspoon cayenne
1/4 teaspoon freshly ground black pepper
3/4 teaspoon salt
Chopped fresh Italian parsley, mint, or cilantro for garnish (optional)
Sort and rinse the chickpeas, then soak overnight in water. Drain them, then add 5 cups water and bay leaves. Bring to a boil, then reduce the heat to medium and cook for approximately 1-1/2 hours, or until the beans are completely soft.
When cooked, drain the beans and puree until completely smooth in a food processor with the rest of the ingredients except the garnish.
Garnish with parsley, mint, or cilantro.
Recipe makes 4 servings (2 cups).
Serving size: 1/2 cup
Calories: 204; Total Fat: 2.9g; Saturated Fat: 0.3g; Cholesterol: 0mg
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