Why We Love This Recipe
The chickpea (Cicer arietinum) is a legume. The seeds of this ancient plant — the chickpea — are high in protein. It is one of the earliest cultivated legumes — 7,500-year-old remains have been found in the Middle East.
Other common names for the species include garbanzo bean, ceci bean, sanagalu, chana, hummus and Bengal gram.
This slightly-tart, slightly-sweet dip is perfect for a party. It can also be used as a stuffing for quesadillas or as a pesto-type sauce.
Makes about 2 cups
- 16 ounces of soaked and cooked garbanzo beans
- Juice of 1 lemon
- 1 tablespoon of Organic Pitta Churna
- 6 tablespoons of olive oil
- 4 heaping tablespoons of grated Parmesan cheese (optional)
- 3 heaping tablespoons of ginger preserve
- 2 teaspoons of lemon pepper
- ¼ cup of fresh cilantro leaves
- Salt to taste
- In a food processor, combine all the above ingredients and process until smooth.
- Garnish with cilantro or your favorite garnish.
- Serve with organic chapatis (flatbread), organic pita bread, organic blue corn chips for dipping or cooked vegetables.
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