Updated Jul 14, 2016Chatelaine
- WHIRL chickpeas with 1/2 cup cashews, mayo, shallot, garlic, lemon juice, cumin, salt and cayenne in a food processor until smooth.
- DRIZZLE with olive oil and sprinkle with za’atar and remaining 1/4 cup cashews, if desired. Serve with crudites.
Recipe submitted by Jennifer Zuk, Burnaby.
I like to cook my own chickpeas and toast and grind cumin seeds for the cumin when I make this, but it’s easier to take the shortcut of using canned chickpeas and ground cumin. This recipe has become a favourite with everyone I’ve served it to. It’s a snap to make and you can use it as a dip for everything from vegetables to tortilla chips; even try it as a sandwich spread.
Ingredient tip: Za’atar is a Middle Eastern spice blend. If you can’t find it, combine 1 tbsp dried thyme leaves with 1 tbsp sesame seeds, 3/4 tsp lemon zest and 1/8 tsp kosher salt. Makes about 2 tbsp.
NutritionCalories 47, Protein 1 g, Carbohydrates 3 g, Fat 3 g, Fibre 1 g, Sodium 61 mg.
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