Ready in 1 hour
Unlike more traditional hummus, this leaves the chickpeas essentially whole. The textrue and flavor are completely different from the Arabian version.
"Delicious! I put it on crostini and it was great. Thanks for posting."- maristela
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Thoroughly mix all ingredients except the mint. Refrigerate for one hour. Just before serving, garnish with mint.
Note: chives may be substituted for the cilantro and tsp of dried mint for the fresh mint.
From: "Classic Vegetarian Cooking from the Middle East and North Africa"
by Habeeb Salloum
Each (app 1/4 cup) serving contains an estimated:
Cals: 142, FatCals: 69, TotFat: 8g
SatFat: 1g, PolyFat: 1g, MonoFat: 6g
Chol: 0mg, Na: 300mg, K: 177mg
TotCarbs: 15g, Fiber: 4g, Sugars: 2g
NetCarbs: 11g, Protein: 4g
This was part of a Lebanese vegetarian dinner we did recently.
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maristela 1 year agoDelicious! I put it on crostini and it was great. Thanks for posting.
GGsacco 1 year agoThis recipe is easy to make and is delicious
promfh 7 years agoThis was part of a Lebanese vegetarian dinner we did recently. [I posted this recipe.]