Hummus

Although I’ve never been to Morocco, I’ve always wanted to go. Cooking Moroccan dishes transports me there - at least, in my imagination!

Hummus:

One 19-oz. can (540 mL) chickpeas (garbanzo beans), rinsed and drained

1 tsp. (5 mL) salt

1 tbsp. (15 mL) garlic juice or two large cloves of garlic, minced

½ c. (125 mL) olive oil

2 tbsp. (30 mL) lemon juice

1 tbsp. (15 mL) dried parsley flakes

1 tsp. (5 mL) dried onion flakes

¼ tsp. (1.25 mL) 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 with Hummus.

You may want to try Hummus Wraps or Trudy’s Hummus, each on this blog. Parmesan Pita Crisps pair perfectly with Hummus, too.