1 small clove garlic, chopped
1 t. kosher salt, divided
1/2 c. extra-virgin olive oil
1/4 c. lemon juice
2 T. ground cumin
1/4 t. ground cinnamon
2 15-oz. cans dark red kidney beans, rinsed
1 15-oz. can chickpeas, rinsed
1 c. finely diced carrot
1-1/2 c. chopped fresh parsley
1/2 c. chopped fresh mint
Sprinkle garlic with 1/2 t. salt and mash with the side of a knife or with a fork to form a paste. Scrape the paste into a large bowl. Add the remaining 1/2 t. salt, oil, lemon juice, cumin, and cinnamon, and whisk to combine. Stir in kidney beans, chickpeas, carrot, parsley, and mint. Serve cold or at room temperature.
Serves 10.
Eating Well magazine, May/June 2015, p. 69.
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