Yield: about 2 3/4 cups

3 medium onions
1 1/2 cups cooked or canned chickpeas, rinsed & drained
2 Tbsp almonds or walnuts, optional
2 hard-boiled eggs (or 1 hard-boiled egg plus 2 hardboiled whites)
Salt and pepper to taste
1 tsp honey

Canned lentils can be substituted for chickpeas. A 15-ounce can contains 1 1/2 cups chickpeas or lentils after draining.

  1. Preheat oven to 400 degrees F. Place unpeeled onions on a baking sheet and bake for 40 minutes, until soft. (Or pierce onions in 3 or 4 places with a sharp knife; place on a plate and microwave on HIGH for 6 to 8 minutes.) Cool slightly; remove peel.
  2. Combine all ingredients in processor. Process 30 seconds, until finely chopped. If mixture seems dry, blend in a little water. Chill before serving.

Mixture keeps for 3 or 4 days in the refrigerator. It can be frozen, but season mixture lightly because the pepper’s flavor will become stronger.

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