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Moroccan Chickpea Dip - Serrouda Recipe


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     Moroccan Chickpea Dip - Serrouda

Category   Appetizers
Sub Category   None
Servings   6
Preptime   20 min.

2 cans chick peas, rinsed and drained
1 sweet or yellow onion, chopped fine
1 tsp. salt
1 tsp. Moroccan saffron threads, crushed/crumbled
1 tsp. pepper
2T extra virgin olive oil plus more to drizzle
1/4 tsp. cayenne pepper
1 tsp. cumin
1 tsp. turmeric
ras el hanout spice blend (optional for garnish)
harissa (optional for garnish)

Heat 2T olive oil in medium sized sauce pot. Add onion and saute until softened, about 3 min. Add chick peas, salt, pepper, cayenne, cumin, saffron and turmeric. Saute 5 min and remove from heat.
In blender or food processor, combine chick peas and onion/spice mixture. Puree until smooth, adding additional olive oil if needed to achieve desired consistency.
Serve warm as dip with flat bread or baguette. Garnish with additional olive oil and a sprinkling of ras el hanout spice blend or harissa if desired.

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