Moroccan Whole Chickpea Hummus

• 2 Tbs. olive oil
• 1/4 cup finely diced white onion
• 1/2 tsp. salt
• 1/2 tsp. ground caraway seeds
• 1/2 tsp. ground cumin
• 1/4 tsp. curry powder
• 18 tsp. ground black pepper
• 1 1/2 cups cooked chickpeas or 1 15-oz. can chickpeas, rinsed and drained
• 2 Tbs. lemon juice
• 1/2 cup finely chopped Italian parsley, plus extra leaves for garnish
• 1 recipe Classic Hummus

1. Heat oil in saucepan over medium heat.
2. Add onion, salt, caraway, cumin, curry, and pepper; saute 5 to 7 minutes, or until onion is translucent.
3. Add chickpeas; cook 2 minutes more.
4. Stir in lemon juice and 1/4 cup water, cover, and reduce heat to medium-low.
5. Simmer 5 minutes.
6. Remove from heat, and stir in parsley.
7. Cool to room temperature.
8. Spread Classic Hummus in shallow dish, and mound chickpea mixture in center.
9. Garnish with fresh parsley leaves.

olive oil, white onion, salt, ground caraway seeds, ground cumin, curry powder, ground black pepper, chickpeas, lemon juice, italian parsley, recipe classic hummus

Taken from www.vegetariantimes.com/recipe/moroccan-whole-chickpea-hummus/ (may not work)