| CATEGORY |
CUISINE |
TAG |
YIELD |
| Vegetables, Dairy |
Vegetarian |
Veg2, Vegetarian |
1 |
servings |
INGREDIENTS
| 1 |
|
14 ounces ti chick peas |
| 1 |
sm |
Cart plain yogurt; (Greek is worth the |
|
|
; extra cost for the |
|
|
; creamy texture) |
| 1 |
tb |
Fresh parsley |
| 1 |
lg |
Garlic clove |
| 1 |
ds |
Lemon |
|
|
Salt and pepper |
INSTRUCTIONS
1. Wash tinned chick peas thoroughly under cold running water and shake dry
in a colander.
2. Mix all the ingredients together in a blender - this will mince the
parsley so that it goes unnoticed. If you don't have a blender, mash the
chick peas with a fork and finely chop the garlic and parsley.
3. Add lemon and seasoning to taste. For children, go easy on the lemon.
Spread mixture into buns which don't need to be buttered and top with
medium sliced cucumber for a crunchy texture.
Converted by MC_Buster.
NOTES : Instead of paying high prices for ready-made houmous, make your own
and add plenty of iron-rich parsley that your kids won't even notice, and
crunchy cucumber.
Converted by MM_Buster v2.0l.
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