Moroccan Hommus Dip

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Moroccan Hommus Dip

 

 

two 400 g (14 oz) cans chickpeas (garbanzo beans), drained, rinsed

2 lemons, juiced

2 1/2 tablespoons (6 tsp) extra-virgin olive oil

2 garlic cloves, crushed

1 1/2 teaspoons Moroccan seasoning mix (see note)

1 teaspoon cracked black pepper

1 tablespoon (4 tsp) flat-leaf parsley leaves, roughly chopped

 

 

1. Place chickpeas, 1/2 cup lemon juice, 2 tablespoons (8 tsp) oil,

garlic, Moroccan seasoning and pepper in a food processor. Process

until smooth. Transfer to an airtight container. Cover and refrigerate

until ready to serve.

 

2. Spoon dip into a serving bowl. Sprinkle with parsley and pepper.

Drizzle with remaining oil. Serve.

 

 

 

NOTE: Moroccan seasoning mix is a mild blend of herbs and spices

including garlic, rosemary and paprika. You can find it in the spice

section of your supermarket.

 

 

 

Serves 8.