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Sumac grows in abundance throughout the Mediterranean, and its dried, ground berries are a fruity and astringent spice widely used in Middle Eastern cooking. If you can't find sumac, substitute 1/4 teaspoon grated lemon rind. You may need to add up to a tablespoon of water if the mixture is too thick to process smoothly. Serve with pita wedges.

Domenica Marchetti
Recipe by Cooking Light November 2005

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Recipe Summary

Yield:
6 servings (serving size: about 3 tablespoons)
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Ingredients

Ingredient Checklist

Directions

Instructions Checklist
  • Cook peas in boiling water 3 minutes; drain and rinse with cold water. Drain. Place peas and next 6 ingredients (through garlic) in a food processor, and process until smooth. Spoon pea mixture into a small serving bowl; chill. Drizzle with oil, and sprinkle with sumac just before serving.

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Nutrition Facts

93 calories; calories from fat 48%; fat 5g; saturated fat 0.7g; mono fat 2.1g; poly fat 1.9g; protein 4.1g; carbohydrates 9.3g; fiber 2.7g; cholesterol 0mg; iron 1.5mg; sodium 254mg; calcium 32mg.
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