Chickpea 'Hummus' style spread or dip Recipe

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Alfresco in your garden or terrasse with a few spreads and dips.

For a dedicated post on more spreads and dips plus Montreal's best Summer terrasses...refer to:
http://www.foodessa.com/2016/06/montreal-terrasses-along-spreads-and.html

Servings: 3 cups (750ml)
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Ingredients

  • . > (American / Metric measures)<
  • . 2-1/2 cups (large 19oz./ 540ml can) chickpeas (rinsed, drained)
  • . 1/2 cup (125ml) plain 'Greek style' yogurt
  • . 3 Tbsps. (45ml) (raw or toasted) gr. sesame seeds
  • . 2 Tbsps. (30ml) lemon juice (more to taste)
  • . 4 Tbsps. (60ml) e.v.Olive oil
  • . 3/4 tsp. (3.75ml) sea salt
  • . 3/4 tsp. (3.75ml) granular garlic powder
  • . 1/4 tsp. (1.75ml) each dried herbs: basil, marjoram
  • . 1/4 tsp. (1.75ml) ground cumin powder (more to taste)
  • . > Variation: Add about 1/2 a roasted red pepper or other roasted vegetable of choice.

Directions

  1. . Place ONLY the chickpeas into a blender and pulsate a few times at MEDIUM speed (about 3 minutes).
  2. . Add ALL the remaining ingredients and process until the smoothness desired.
  3. . Either serve right away or cover and refrigerate for up to 5 days.
  4. . Before serving, bring the spread at slight room temperature before serving.
  5. . Flavourful wishes from Claudia's kitchen...FOODESSA.com

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