* Exported from MasterCook *
Lebanese Chickpeas and Pomegranate Dip - Hummus bi Dibs Rumman
Recipe By :
Serving Size : 7 Preparation Time :0:00
Categories : LowCal (Less than 300 cals) LowerCarbs
Vegan
Amount Measure Ingredient -- Preparation Method
-------- ------------ ------------
1 can chickpeas -- (19-oz) drained
1 tablespoon pomegranate concentrate -- (dibs rumman)
2 cloves garlic -- crushed
1/4 teaspoon pepper
4 tablespoons olive oil
2 tablespoons chopped parsley
1 tablespoon pomegranate seeds
Place chickpeas, pomegranate concentrate, garlic, pepper, and 2
tablespoons of the oil in a blender or food processor and puree until
mixture is the consistency of peanut butter.
Spread on a serving platter; then garnish with parsley and pomegranate
seeds. Sprinkle with remaining oil just before serving.
Serves 6-8.
The outer skin of the pomegranate is rich in tannin and is employed in
Middle Eastern countries in the preparation of dyes. In fact, the ruby-red
color of woolen handmade fabrics and rugs, admired by tourists in these
historic lands, frequently comes from dyes made with the rind of this
fruit.
Cuisine:
"Lebanese"
Source:
"Classic Vegetarian Cooking from the Middle East and North Africa by
Habeeb Salloum, Interlink Books, 2007"
S(Formatted by Chupa Babi):
"Nov 2009"
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Per Serving (excluding unknown items): 181 Calories; 9g Fat (45.8%
calories from fat); 6g Protein; 20g Carbohydrate; 5g Dietary Fiber; 0mg
Cholesterol; 9mg Sodium. Exchanges: 1 Grain(Starch)
Vegetable; 0 Fruit; 1 1/2 Fat; 0 Other Carbohydrates.
Nutr. Assoc. : 0 0 0 0 0 0 0
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