Chickpea and Pomegranate Dip

Author: Canadian Living

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.

  • Portion size 125 servings
  • Credits : © CanadianLiving.com

Ingredients

  • 2 cans chickpeas drained and rinsed
  • 1/2 cup extra-virgin olive oil
  • 3 tablespoons pomegranate molasses
  • 2 tablespoons chopped fresh mint
  • 2 tablespoons chopped fresh coriander
  • 1 teaspoon ground cumin
  • 1/2 teaspoon salt
  • 1/2 teaspoon hot pepper flakes
  • 1/4 cup minced red onion
  • 1 clove garlic minced
  • 1/4 cup crumbled feta cheese

Method

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.

Nutritional facts <b>Per 2 tbsp (25 mL):</b> about

  • Sodium 104 mg
  • Protein 1 g
  • Calories 62.0
  • Total fat 3 g
  • Cholesterol 1 mg
  • Saturated fat 1 g
  • Total carbohydrate 6 g

%RDI

  • Iron 3.0
  • Fibre 0.0
  • Folate 7.0
  • Sodium 0.0
  • Sugars 0.0
  • Calcium 1.0
  • Protein 0.0
  • Calories 0.0
  • Total fat 0.0
  • Vitamin A 0.0
  • Vitamin C 2.0
  • Potassium 0.0
  • Cholesterol 0.0
  • Saturated fat 0.0
  • Total carbohydrate 0.0
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Chickpea and Pomegranate Dip

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