Moroccan Hummus with Lettuce Leaves

Prep Time: 20m | Cook Time: 20m | Total Time: 40m | Serves

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!


4 cloves garlic (minced)
2 cans garbanzo beans (chickpeas, drained, rinsed and drained again)
1/2 cup extra-virgin olive oil
1 cup red onion (very finely diced)
1/2 teaspoon Tabasco (or more to taste)
1/2 teaspoon ground cinnamon
1/2 teaspoon ground cumin
1/2 teaspoon ground ginger
1/8 teaspoon ground cardamom
2 large tomatoes (peeled, seeded and finely diced)
1/2 cup Italian parsley (minced)
3 tablespoons fresh lemon juice
  Sea salt and freshly ground black pepper
7 ounces 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)


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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