Chickpea and Pomegranate Dip
The complex, sour-sweet flavours of pomegranate molasses (available in Middle Eastern and fine food stores) give this dip a tangy edge. If you can't find it, use 3 tbsp (50 mL) lemon juice and 2 tbsp (25 mL) liquid honey instead. Serve with pita chips.
Servings: 4-1/2 cups (1.125 L)
Ingredients:
| Nutritional Info | |
| Per 2 tbsp (25 mL): about | - |
| cal | 62 |
| pro | 1 g |
| total fat | 3 g |
| sat. fat | 1 g |
| carb | 6 g |
| fibre | 1 g |
| chol | 1 mg |
| sodium | 104 mg |
| % RDI: | - |
| calcium | 1% |
| iron | 3% |
| vit C | 2% |
| folate | 7% |
-
2 cans (each 19 oz/540 mL) chickpeas, drained and rinsed
1/2 cup (125 mL) extra-virgin olive oil
3 tbsp (50 mL) pomegranate molasses
2 tbsp (25 mL) each chopped fresh mint and coriander
1 tsp (5 mL) ground cumin
1/2 tsp (2 mL) each salt and hot pepper flakes
1/4 cup (50 mL) minced red onion
1 clove garlic, minced
1/4 cup (50 mL) crumbled feta cheese
Preparation:
In food processor, pulse together chickpeas, oil, pomegranate molasses, all but 1 tsp (5 mL) each of the mint and coriander, the cumin, salt and hot pepper flakes until combined but still a bit chunky. Pulse in onion; stir in garlic. Scrape into serving bowl. (Make-ahead: Cover and refrigerate for up to 24 hours.) Sprinkle with feta and remaining mint and coriander.
Source
© CanadianLiving.com
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