Yield: 2 servings
|2 cups||Onion(s), chopped|
|About 2 medium|
|1 tablespoon||Olive oil|
|1 can||(19oz) chick-peas|
|Rinsed and drained|
|3||Mini pita loaves|
|About 1" in diameter|
|2 larges||Garlic clove(s), chopped|
|½ teaspoon||Salt or to taste|
|½ cup||Packed cilantro sprigs|
|Washed and spun dry|
|2 teaspoons||Lemon juice|
|Or to taste|
|4 teaspoons||Extra-virgin olive oil|
|1 teaspoon||Ground cumin|
In a 3-quart heavy saucepan cook onion in oil over moderate heat, stirring, until softened and golden brown. Add water, chick-peas, garlic, and salt and simmer, uncovered, 15 min. In a blender puree chick-pea mixture and cilantro with lemon juice until smooth.
Serve topped with cumin pita crouton-crisps.
Preheat oven to 400 F.
Cut pita halves into ⅓-inch strips and in a small bowl toss with oil until coated evenly. Add cumin and salt and toss until spices adhere.
In a shallow baking pan spread pita strips in one layer and bake in middle of oven 3 min, or until crisp and golden.
Can be kept in an airtight container for up to 2 weeks.
Serve in soups, salads, or as a snack.
Makes about 2 cups.
Submitted By DIANE LAZARUS On 12-27-95