Appetizers:

Chickpea Spread (Hummus)

Comment on this recipe

Is great in a pita, bread pocket with shredded chicken or turkey leftovers. Can be a "dip" by adding a little bean or chicken stock. Great tasting with fresh veggies.

Ingredients

1 small onion, quartered (1/2 cup)
1/2 bunch Italian parsley leaves, rinsed (3/4 cups)
2 cups cooked garbanzo beans, or 1 can (19 ounces) chickpeas, rinsed and drained
1/2 teaspoon ground cumin
1/4 teaspoon ground coriander, optional
1/2 teaspoon dried oregano
Freshly ground pepper to taste
1 garlic clove, pressed or smashed
2 tablespoons freshly squeezed lemon
2 tablespoons extra virgin olive oil

Instructions

In a food processor, process onion and parsley until finely minced. Add the rest of the ingredients in order as listed, process until blended. Do not overblend (turns watery). Serve as a canape or cocktail spread on your favorite crackers or toasted specialty bread, such as pita. Makes 2 cups.

Ron Schriefer
Moline