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Moroccan Hummus with Lettuce Leaves 8 Servings 4 clove garlic (minced) 2 can garbanzo beans (chickpeas, drained, rinsed and drained again) ½ cup extra-virgin olive oil 1 cup red onion (very finely diced) ½ tsp Tabasco (or more to taste) ½ tsp ground cinnamon ½ tsp ground cumin ½ tsp ground ginger 0.125 tsp ground cardamom 2 tomatoes (peeled, seeded and finely diced) ½ cup Italian parsley (minced) 3 Tbsp fresh lemon juice Sea salt and freshly ground black pepper 7 oz Earthbound Farm Organic Petites Lettuce Leaves (or Romaine Leaves, or about 1-1/2 heads Romaine Hearts, depending on size, leaves only, washed and dried)
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Moroccan Hummus with Lettuce Leaves

Good hummus is always welcome at any gathering — and this delicious version features Moroccan spices to set it apart.

While hummus is always terrific served on a cracker, a pita chip or a slice of baguette, it's just as tasty on a whole leaf of crunchy romaine or colorful, tender Petites (for far fewer calories).

And it couldn't be easier to serve: arrange a pretty assortment of lettuce leaves on a platter around a bowl of this flavorful hummus and watch it disappear!

Prep time: 20 min | Cook time: 20 min | Total time: 40 min | 8 Servings

Ingredients

4 clove

garlic (minced)

2 can

garbanzo beans (chickpeas, drained, rinsed and drained again)

½ cup

extra-virgin olive oil

1 cup

red onion (very finely diced)

½ tsp

Tabasco (or more to taste)

½ tsp

ground cinnamon

½ tsp

ground cumin

½ tsp

ground ginger

0.125 tsp

ground cardamom

2

tomatoes (peeled, seeded and finely diced)

½ cup

Italian parsley (minced)

3 Tbsp

fresh lemon juice

Sea salt and freshly ground black pepper

7 oz

Earthbound Farm Organic Petites Lettuce Leaves (or Romaine Leaves, or about 1-1/2 heads Romaine Hearts, depending on size, leaves only, washed and dried)

Directions

Place the garbanzos in a food processor and process until they are roughly puréed.

Meanwhile, place a large skillet over medium heat and add the olive oil and onion. Cook, stirring frequently, until the onion is soft, 3 to 5 minutes. Add the garlic, cinnamon, cumin, ginger and cardamom, and cook for 1 minute, stirring constantly. Add the puréed garbanzos to the skillet along with the tomatoes and cook for 10 minutes, stirring frequently.

Remove the skillet from the heat and stir in the lemon juice. When the hummus has cooled to room temperature, mix in the parsley and season to taste with salt and pepper. For the best flavor, serve at room temperature.

The hummus can be refrigerated, covered, for up to 1 week.

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