1 15-ounce can of chickpeas, rinsed and drained.
2 cloves garlic, chopped. This would have tasted better with 3, but the raw garlic makes me smelly, so I’ll cut this to 1 or use minced next time.
2-3 tablespoons fresh lemon juice
If substituting lime juice, use half as much and make up the liquid difference with water.
1 teaspoon low sodium soy sauce
3 tablespoons of the liquid the canned chickpeas came in. Drain the chickpeas into a cup and draw your liquid from that. You can use water.
Blend into a thick paste, adding liquid if needed. It helps if your blender doesn’t suck like mine does.
This really didn’t taste like much until I added spices. I added smoked paprika, crushed red pepper, a little chili powder, and salt.
If you like Mediterranean food at all, you power it to yourself to stop of in”Morocco” the next time you’re at Epcot. Make reservations at the Spice Road Table.
I had a great available to me on-menu: delicious hummus and olives for an appetizer, and a wonderful veggie sampler for my entree, including
- Hummus fries (similar to falafel, but subtly different) That were perfectly crisp on the outside yet soft on the inside, with just a hint of spice
- Vegetable dolmas (grape leaf wraps) with a savory and slightly sweety taste from the pine nuts and pumped raisins on top
- Couscous with a delightfully rich flavor
- And plenty of warm pita bread
I left feeling quite full, and I’m a big eater (literally: I’m 2 meters, or 6’7″, tall).
The mint tea was delicious: very light and refreshing after a warm day of park walking.
Our waiter, Saleem, was amazing, and made sure our 3 year old had familiar food.
Final word: don’t miss it. This was the best of the restaurants for service and flavor, and it had some amazing competition.