Hummus 2.0
Call it the next incarnation, call it fusion cuisine, or call it for what it is–a vague version of falafel that became glorified hummus. Being a big chickpea fan, I was pleasantly surprised by the result. This would be a great high-flavor, low-fat dip to bring to a party!
1 15-oz. can of chickpeas, drained
1 medium onion, diced
2 cloves garlic, minced
1 tsp. dried parsley
1/2 tsp. dried mint
1/8 tsp. dried red pepper
1 tsp. cumin
1 tsp. coriander
1/2 tsp. salt
Lemon juice for thinning
Sauteé the onions and garlic in 1 T. olive oil for 2-3 minutes or until translucent. (You can skip this step if you’d prefer the more pungent flavor of raw aromatics.) Blend all ingredients except lemon juice in a processor OR mash with a fork. Add lemon juice 1 tsp. at a time until the mixture has reached its desired consistency. Garnish dip with a sprinkling of paprika and serve with pita triangles.
Enjoy!
[Note: like hummus, this dip will stay fresh for several days in the refrigerator.]
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Tags: chickpea, dip, garlic, hummus, middle eastern, sesame, tahini
