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Moroccan Hummus with Lots of Veggie Dippers

By on April 14, 2017
Moroccan Hummus

Hummus is one  of the world’s great snacks. It’s richly flavoured,  easily prepared, easily shared, and when you make it yourself, inherently pure  and nutritious. Chickpeas are pulses, edible  seeds of the legume family, so they’re packed with powerful  protein and fibre. Makes 3 cups, enough for 6-8 snackers.

A 19-ounce can of chickpeas, drained and rinsed
1/2 cup of tahini or almond butter
1/4 cup of extra-virgin  olive oil, plus more for garnish
1/4 cup of orange juice
1/4 cup of marmalade
1 tablespoon of harissa paste
1 teaspoon of cumin seeds
1 teaspoon of cinnamon
30 or 40 fresh mint leaves (from 6 or 8 sprigs) 
The zest and juice of 2 lemons
1/4 teaspoon of salt

Your Choice of Veggie Dippers
Radish wedges, Carrot sticks, 
Celery sticks,  Red pepper slices,
Cherry tomatoes, Jicama slices, 
Kohlrabi wedges, Cauliflower florets, Broccoli florets, Snap peas, 
Zucchini batons

Blend everything smooth in your food processor. Fill a festive bowl with the hummus, drizzle the top with more olive oil and share with lots of veggie dippers.

Excerpted from “Real Food, Real Good” by Michael Smith. Copyright © 2016 Michael Smith. Published by Penguin Canada. 

Screen Shot 2017 04 01 at 4.09.13 PM 240x300 - Moroccan Hummus with Lots of Veggie Dippers

Seeking more bean recipes? Here is a bean bonanza of recipes.


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