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Moroccan Vegetable- Topped Hummus

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Ingredients

Adjust Servings:
15 ounces chickpeas, rinsed and drained
2 tablespoons tahini
2 tablespoons lemon juice
1 garlic clove
1/2 teaspoon salt
1/4 teaspoon cumin
1 tomatoes, finely chopped
2 green onions, finely chopped
2 tablespoons parsley or 2 tablespoons cilantro, chopped

Nutritional information

90.7
Calories
22 g
Calories From Fat
2.5 g
Total Fat
0.3 g
Saturated Fat
0 mg
Cholesterol
309.2 mg
Sodium
14.4 g
Carbs
3 g
Dietary Fiber
0.6 g
Sugars
3.6 g
Protein
81g
Serving Size

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Moroccan Vegetable- Topped Hummus

Features:
    Cuisine:

    This was really nice hummus. I added a little bit of water to it while processing it because DH likes it thinner. We spread this on some plain naan and wrapped it with veggies - kinda like a pita. Tasted great, thanks! Made for newest Zaar tag.

    • 30 min
    • Serves 8
    • Easy

    Ingredients

    Directions

    Share

    Moroccan Vegetable-Topped Hummus, I often put this out at get togethers and it always just vanishes I got this recipe from a diabetic recipes flyer at the grocery store , This was really nice hummus I added a little bit of water to it while processing it because DH likes it thinner We spread this on some plain naan and wrapped it with veggies – kinda like a pita Tasted great, thanks! Made for newest Zaar tag , I often put this out at get togethers and it always just vanishes I got this recipe from a diabetic recipes flyer at the grocery store


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    Steps

    1
    Done

    Combine Chick-Peas, Tahini, Lemon Juice, Garlic, Cummin and Salt in a Food Processor, and Process Until Smooth.

    2
    Done

    Combine Tomato, Green Onions and Parsley in a Small Bowl.

    3
    Done

    Place Chick-Pea Mixture in Mediums Serving Bowl; Spoon Tomato Mixture Evenly Over Top.

    4
    Done

    Serve With Wedges of Pita Bread or Assorted Crackers.

    Avatar Of Quinten Conley

    Quinten Conley

    Vegan chef dedicated to creating flavorful and satisfying plant-based dishes.

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