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RECIPES: Dipping sauce of chickpea puree with bitter-orange chermo

April 9, 2008 at 8:17PM

DIPPING SAUCE OF CHICKPEA PURÉE WITH BITTER-ORANGE CHERMOULA

Makes 21/2 to 4 cups and keeps refrigerated for 3 to 4 days.

Serve with pita bread or raw vegetables as a dip, or as a side dish with grilled chicken or seafood. The dipping sauce improves if it can stand at room temperature (covered) for about an hour before serving.

• 1/2 medium to large onion, chopped

• 2 to 3 large cloves garlic

• 1/3 c. bitter orange juice, or a blend of lime and fresh orange juice

• 1/2 c. (tightly packed) Italian parsley leaves

• 1/2 c. (tightly packed) fresh coriander leaves

• Grated zest of 1/2 a bitter or regular orange

• 1 tsp. ground cumin

• 1/2 tsp. ground allspice

• 1/2 tsp. sweet paprika

• 1/2 tsp. hot paprika or Aleppo pepper

• 1/3 c. extra-virgin olive oil

• 1 tbsp. honey

• 1/2 tsp. freshly ground black pepper

• 1/4 tsp. salt, or to taste

• 2 (15-oz.) cans chickpeas, rinsed and drained

Directions

Combine in a food processor the onion, garlic cloves and orange juice. Let stand while you prep the remaining ingredients. Then add to the processor all the remaining ingredients and purée them. Taste for seasoning and a balance of tartness. Add more orange juice, salt and pepper as needed. Serve in a bowl at room temperature.

Nutrition information per serving:

Calories175Fat9 gSodium144 mg

Carbohydrates20 gSaturated fat1 gCalcium41 mg

Protein5 gCholesterol0 mgDietary fiber4 g

Diabetic exchanges per serving: 1 vegetable, 1 bread/starch, 2 fat.