Chickpea Spread
Nutritional Info |
|
|---|---|
| Per 1 Tbsp (15 mL): about | - |
| cal | 33 |
| pro | 1 g |
| total fat | 2 g |
| sat. fat | 0 |
| carb | 3 g |
| fibre | 0 |
| chol | 0 mg |
| sodium | 44 mg |
| % RDI: | - |
| iron | 1 |
| vit C | 2 |
| folate | 3 |
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.
Ingredients
- 1/4 cup olive oil
- 1/2 small onion, finely chopped
- 4 cloves garlic, minced
- 1 tsp black mustard seeds
- 1 tsp ground cumin
- 1/2 tsp curry powder
- 1 can (19 oz/540 mL) chickpeas, drained and rinsed
- 4 tsp lemon juice
- 1/4 tsp each salt and pepper
- 1/4 cup chopped fresh coriander
- 1 plum tomato, diced
- 1 tsp minced jalapeño peppers
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; puree 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 jalapeno epper.
- Keywords : Condiments/sauces; Skillet; Chickpeas; Jalapeno pepper; Tomatoes;
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