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
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
- Folate 7.0
- Calcium 1.0
- Vitamin C 2.0
