Hummus Habb (chickpea appetizer)


summer

From Classic Vegetarian Cooking from the Middle East & North Africa, Habeeb Salloum

Super tasty and easy to make, these chickpeas are versatile and mix well with other salads, as a great side dish or appetizer.  

Ingredients

  • 2 cups cooked chickpeas (or canned, rinsed and drained)
  • ¼ cup olive oil
  • ¼ cup fresh lemon juice
  • 6 cloves garlic, crushed
  • ½ tsp. salt – to taste
  • 2 TBS finely chopped scallions
  • 2 TBS finely chopped cilantro – or to taste
  • 1 TBS finely chopped fresh mint, or 1 tsp. dried

Note: Chives may be substituted for cilantro. If you love mint or cilantro – feel free to add more.

Directions

Thoroughly mix all ingredients expect mint; place in a serving bowl and refrigerate for 1 hour. Just before serving, garnish with

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