| Abstrakt: |
Add the roasted peppers, garlic, molasses, lemon juice, Aleppo pepper or Chile-Spice Mix, salt, and cumin. MAKES 2 3 CUP 1 Tbsp. plus 1 tsp. whole coriander seeds 2 tsp. whole cardamom seeds (about 17 pods) 2 tsp. whole cumin seeds 6 Tbsp. Aleppo pepper 2 tsp. kosher salt 2 tsp. dried lime, ground ½ tsp. ground cinnamon 1. Combine the remaining chickpeas, garlic, lemon juice, and salt in a food processor and pulse. In a medium bowl, combine the garlic, lemon juice and zest, cumin, salt, and black pepper. [Extracted from the article] |
