Post by JJ Judkins on Aug 15, 2012 18:21:09 GMT -6
* Exported from MasterCook *
Spiced Tomato and Chickpea Dip
Recipe By :
Serving Size : 0 Preparation Time :0:00
Categories : Dip Vegetables
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Amount Measure Ingredient -- Preparation Method
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3 cups drained cooked or canned chickpeas
1 1/4 cups tomato puree
1 small onion -- coarsely chopped
3 cloves garlic
3 tablespoons extra-virgin olive oil
2 tablespoons lemon juice
2 teaspoons dried oregano
1 teaspoon ground coriander
1 teaspoon ground cumin
1 teaspoon ground ginger
1 teaspoon salt
1/4 teaspoon cayenne pepper
1 medium-large ripe but firm tomato -- peeled, seeded, and cut into small dice
1 tablespoon finely chopped parsley or chives
1. Combine the chickpeas, tomato puree, onion, garlic, oil, lemon juice,
oregano, corian¬der cumin, ginger, salt, and cayenne in a food processor and
process for a few seconds until well blended.
2. Taste and adjust the seasoning by adding more salt or cayenne if you want
a spicier mix. Process again until you have a puree.
3. To serve, garnish the dip with tomato and parsley.
Seed saver• Bill Minkey• has a special attachment to this popalar variety -
he introduced to the public and mimed it. A niece of Ruby Arnold from when
he got some of the seed lived in his hometown. He decided to add Aunt Ruby's
to the name German Green and called Ruby up, She said she thought it had a
nice ring to it.
MAKES ABOUT 4 CUPS
The Tomato Festival Cookbook
Description:
"Chickpeas give this dip a texture like hummus, but with tomatoes and spices
it sings in a higher key. Serve with pita bread, tortilla chips, or
vegetable sticks. It is also good on bagels."
Yield:
"4 cups"
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Per Serving (excluding unknown items): 575 Calories; 42g Fat (62.0% calories from fat); 8g Protein; 50g Carbohydrate; 10g Dietary Fiber; 0mg Cholesterol; 3389mg Sodium. Exchanges: 1/2 Grain(Starch); 0 Lean Meat; 7 Vegetable; 0 Fruit; 8 1/2 Fat.
Nutr. Assoc. : 0 0 0 0 0 0 0 0 0 0 0 0 0 0