Wednesday, June 2, 2010

Recipe: Herby Chickpea Dip


Hello everyone. So this is a nice dip, one that I have adapted from a recipe from Phil Vickery. I changed the amounts of things around a little and used coriander instead of parsley. It is a nice chickpea dip, and a different flavour from the usual chickpea dip Hummus, as there is no Tahini or lemon in it. Yummy with warm toasted pitta breads.

Herby Chickpea Dip  serves 3 as an appetiser (84p per person, with 1 pitta bread each)

2 tbsp olive oil
1/2 large white onion, diced
1 large clove garlic, crushed
1 tsp cumin seeds
1 stalk rosemary, stalked and finely chopped
Pinch saffron
1 tin chickpeas, drained and rinsed
2 tbsp red wine vinegar
10g fresh coriander (leaves and stalks, doesn't matter)
90ml olive oil
salt, pepper and sugar to taste

1. Sautee the onion, garlic, cumin, rosemary, saffron in the olive oil, covered for 10 minutes, stirring occasionally.
2. Spoon the onion mixture into a food processor, with all the other ingredients, and blend well. Season to taste and serve.

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