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Chickpea Spread Recipe

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This recipe for Chickpea Spread, by , is from The Reisetter Family Cookbook Project, one of the cookbooks created at FamilyCookbookProject.com. We help families or individuals create heirloom cookbook treasures.

Contributor:  
Contributor:  
Patricia Leith
Added: Sunday, October 12, 2008

Category:
Category:

Ingredients:  
Ingredients:  
2 T canola or olive oil
2 seeded and minced jalapeno peppers
1 T minced fresh ginger
2 cloves garlic, minced
2 t ground cumin
1 t ground coriander
1 (15 oz) can chickpeas, drained and rinsed
1/3 c nonfat plain yogurt
2 T lime juice
1/8 t salt
freshly ground pepper to taste
2 T chopped fresh cilantro or parsley.

Directions:
Directions:
Heat oil in small skillet. Add jalapeno peppers, ginger, and garlic. Cook, stirring until fragrant, about 30 seconds. Stir in cumin and coriander. Remove from heat and transfer to food processor. Add chickpeas, yogurt, lime juice, salt and pepper. Process until smooth. Transfer to a medium bowl and add cilantro or parsley. Makes 1 3/4 cups.

Number Of Servings:
Number Of Servings:
6 - 8
Preparation Time:
Preparation Time:
10 minutes
Personal Notes:
Personal Notes:
Serve as a sandwich filling or as a dip or spread with tortilla chips, baguette slices, or crackers. Keeps in the refrigerator up to 4 days.

 

 

 

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