Recipe: Deconstructed Hummus

Chick peas.  Garbanzo beans.  Chi chi beans. Their biggest claim to fame, here in the States, is salad bars.They are vastly underappreciated, which is sad because they are inexpensive, filling, low in fat, easy to work with, full of fiber, creamy and delicious!  (Really! Check this out)

They are also the main ingredient in hummus, which is easy to make but requires pulling out your food processor or blender. I like simple, so I came up with this dish that has all the same flavors as a spiced hummus without the fuss.

Chick peas with Moroccan spice

Ingredients:

2 cans chick peas, liquid drained with 2 T reserved
1/2 c red bell pepper, finely diced
2 garlic cloves, finely minced
3 T extra virgin olive oil
1 T tahini
juice of 1 lemon
1/2 tsp sea salt
1 T Rockin’ Moroccan spice blend

Method:

Combine the olive oil, lemon juice, tahini, sea salt and Rockin’ Moroccan in medium bowl.
Add the remaining ingredients and gently stir to coat.
Refrigerate for 30 minutes before serving, to allow flavors to meld.

Alternate idea: chick peas adapt well to many different flavors, so I’ve also made a curried version of this dish:  substitute Hurricane Curry spice blend for the Rockin’ Moroccan.

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Posted on September 22, 2011, in Recipes, Rockin' Moroccan, Side dish and tagged , , . Bookmark the permalink. Leave a comment.

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