| CATEGORY |
CUISINE |
TAG |
YIELD |
|
|
Digest, July, Fatfree |
1 |
Servings |
INGREDIENTS
| 1 |
c |
Mashed/pureed chickpeas |
|
|
(+/-) |
| 2 |
tb |
Tahini (optional, sort of) |
| 4 |
|
To 5 cloves crushed/chopped |
|
|
Garlic |
|
x |
Lemon juice to taste |
|
|
(depending on how sour you |
|
|
Like it) |
INSTRUCTIONS
Everyone has their own preference for the particular formula of
tahini/garlic/lemonjuice...you'll have to experiment to find your perfect
blend.
Mash/blend everything all up together, then scoop up/eat with strips of
fresh pita bread, celery, green pepper, carrot, zucchini, whathaveyou.
You *can* make it without the tahini, but it doesn't taste nearly as good.
you can keep the tahini down to a minimum, and add extra garlic and lemon
juice for flavor...you can also put the tahini in a cup to sit for awhile,
until the oil separates and floats to the top. you can then skim off the
oil and use the remaining nut butter in the recipe. it will still contain
some oil and fat, but not as much. you may need to mix a little water or
lemon juice into the tahini to liquify it a bit before mixing it into the
chickpea mash.
From: Kim Manton <antwerp@whisker.hubbard.ie>. Fatfree Digest [Volume 9
Issue 35] July 26, 1994. Formatted by Sue Smith, S.Smith34,
TXFT40A@Prodigy.com using MMCONV
File ftp://ftp.idiscover.co.uk/pub/food/mealmaster/recipes/fatfreex.zip
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