Saturday, April 16, 2011


Although I’ve never been to Morocco, I've always wanted to go. Cooking Moroccan dishes transports me there - at least, in my imagination!
One 19-oz. can (540 mL) garbanzo beans (chickpeas), well drained
1 tsp. salt
3 tsp. garlic juice or two large cloves of garlic, minced
½ cup olive oil
2 tbsp. lemon juice
1 tbsp. dried parsley flakes
1 tsp. dried onion flakes
¼ tsp. curry powder (optional)
Combine all ingredients in a small bowl. Mash together until smooth and well blended, using the back of a spoon (I use the “pulse” control of my food processor). Cover and refrigerate 1 hr., allowing flavors to blend.  Garnish with sprigs of fresh mint. Cut pita bread in half horizontally. Bake in a single layer, 350 deg. F. 10-to-15 min.or until brown, spooning on Hummus.

Note: See my recipe for Parmesan Pita Crisps posted May 16, 2011.

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