Serves 6
3 cloves garlic
1 cup canned chickpeas, rinsed and drained
1/3 cup fresh lemon juice
1 teaspoon salt
1/4 teaspoon ground cumin
1/4 cup sour cream or plain yogurt
1/4 cup chicken broth
1 tablespoon extra-virgin olive oil
Paprika
Fresh Parsley
In a food processor or blender, finely chop garlic cloves. Add peas, lemon juice, salt, cumin and sour cream or yogurt. Process until creamy. Taste and add additional seasonings if needed. Slowly add broth to get to desired paste consistency. Spread on serving plate and drizzle oil over top. Sprinkle with paprika and snipped parsley. Serve with toasted pita pieces or fresh veggies.
This recipe is shared June 9 - 13, 2014
on NewsTALK 94.3 FM, AM 570 WKYX, AM 1560 WPAD,
AM 1450 WDXR, and AM 1320 WNGO.
Ro's recipes are sponsored by Banks Market
on Lone Oak Road in Paducah, KY.
Check out more recipes online at: www.banksmarket.com
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