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Saskatchewan Hummus
appetizers, dips, spreads, middle east
1/4 cup peanut butter
1/2 teaspoon cumin
1/2 teaspoon salt
2 each garlic cloves
2 tablespoon lemon juice
3 tablespoon hot water
1 teaspoon sesame oil
2 1/2 cup yellow split peas, cooked
1 fresh parsley
1 peanuts, optional
1 black olives, optional
Combine peanut butter, cumin, salt and garlic. Add lemon juice, hot water and sesame oil; mix thoroughly. Puree the split peas; add peanut butter and mix. Garnish with parsley and optionally chopped peanuts or sliced black olives. Serve with Pita bread and fresh vegetables for dipping.
"Discover the Pulse Potential" by the Saskatchewan Pulse Crop Development Board, Posted by Jim Weller
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