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  • Chickpea 'Hummus' style spread or dip

    2 votes
    Chickpea 'Hummus' style spread or dip
    Servings: 3
    by Foodessa
    345 recipes
    >
    Alfresco in your garden or terrasse with a few spreads and dips. For a dedicated post on more spreads and dips plus Montreal's best Summer terrasses...refer to: http://www.foodessa.com/2016/06/montreal-terrasses-along-spreads-and.html

    Ingredients

    • . > (American / Metric measures)<
    • . 2-1/2 cups (large 19oz./ 540ml can) chickpeas (rinsed, drained)
    • . 1/2 cup (125ml) plain 'Greek style' yogurt
    • . 3 Tbsps. (45ml) (raw or toasted) gr. sesame seeds
    • . 2 Tbsps. (30ml) lemon juice (more to taste)
    • . 4 Tbsps. (60ml) e.v.Olive oil
    • . 3/4 tsp. (3.75ml) sea salt
    • . 3/4 tsp. (3.75ml) granular garlic powder
    • . 1/4 tsp. (1.75ml) each dried herbs: basil, marjoram
    • . 1/4 tsp. (1.75ml) ground cumin powder (more to taste)
    • . > Variation: Add about 1/2 a roasted red pepper or other roasted vegetable of choice.

    Directions

    1. . Place ONLY the chickpeas into a blender and pulsate a few times at MEDIUM speed (about 3 minutes).
    2. . Add ALL the remaining ingredients and process until the smoothness desired.
    3. . Either serve right away or cover and refrigerate for up to 5 days.
    4. . Before serving, bring the spread at slight room temperature before serving.
    5. . Flavourful wishes from Claudia's kitchen...FOODESSA.com

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