Chickpea Spread
With a mellow yellow hue and contrasting red and green topping, this tasty spread adds a colourful note to the table. Serve in a shallow dish so that the topping is spaced out and surround with pita crisps or baguette slices.
Servings: 2 cups (500 mL)
Ingredients:
| Nutritional Info | |
| Per 1 Tbsp (15 mL): about | - |
| cal | 33 |
| pro | 1 g |
| total fat | 2 g |
| sat. fat | trace |
| carb | 3 g |
| fibre | trace |
| chol | 0 mg |
| sodium | 44 mg |
| % RDI: | - |
| iron | 1% |
| vit C | 2% |
| folate | 3% |
Suggested Recipes
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1/4 cup (50 mL) olive oil
Half small onion, finely chopped
4 cloves garlic, minced
1 tsp (5 mL) black mustard seeds
1 tsp (5 mL) ground cumin
1/2 tsp (2 mL) curry powder
1 can (19 oz/540 mL) chickpeas, drained and rinsed
4 tsp (20 mL) lemon juice
1/4 tsp (1 mL) each salt and pepper
1/4 cup (50 mL) chopped fresh coriander
1 plum tomato, diced
1 tsp (5 mL) minced jalape?epper
Preparation:
In skillet, heat 1 tbsp (15 mL) of the oil over medium heat; cook onion, garlic, black mustard seeds, cumin and curry powder, stirring often, for about 3 minutes or until softened and fragrant. Transfer to food processor.
Add chickpeas, 1/4 cup (50 mL) water, remaining oil, lemon juice, salt and pepper; pur?until smooth. (Make-ahead: Refrigerate in airtight container for up to 24 hours; let stand at room temperature for 30 minutes before continuing.) Scrape into shallow bowl; sprinkle with coriander, tomato and jalape?epper.
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