This flavorful Middle Eastern taste-treat makes a great sandwich filling or an appetizer with whole-grain crackers. Both children and adults love the lemony herb tang.
Quick to make: serve as an appetizer the night before, and save the leftovers for next-day’s lunchbox!
2 cups well-cooked or canned garbanzos (chickpeas)
1/4 cup minced green bell pepper
2 tablespoons minced fresh parsley
1 tablespoon minced scallion or chives
Juice of 1/2 lemon
2 tablespoons sesame paste (tahini)
1/2 teaspoon dried dill
1/2 teaspoon ground cumin
Salt and freshly ground black pepper
1. Mash the chickpeas and combine them with the remaining ingredients in a mixing bowl. Mix thoroughly.
2. Cover and refrigerate until ready to use.
Makes about 2 cups.
Adapted from Vegetariana by Nava Atlas (Amberwood Press, 1999). Copyright (c) 1999 by Nava Atlas. Reprinted by permission of Amberwood Press.
Adapted from Vegetariana by Nava Atlas (Amberwood Press, 1999).