| CATEGORY |
CUISINE |
TAG |
YIELD |
| Vegetables, Grains |
Vegetarian |
Diabetic, Vegetarian, Vegan, Ethnic |
6 |
Servings |
INGREDIENTS
| 1 |
cn |
Chickpeas, 15oz |
| 2 |
tb |
Lemon juice |
| 1/4 |
c |
Sesame seeds; toasted |
| 1/4 |
c |
Onion; chopped |
| 3 |
cl |
Garlic; minced |
| 2 |
ts |
Olive oil |
| 2 |
ts |
Cumin; ground |
| 1/4 |
ts |
Cayenne pepper |
| 1/2 |
ts |
Salt |
|
|
Parsley; chopped for garnish |
INSTRUCTIONS
Drain the chiuckpeas, reserving 1/4 to 1/2 cup of the liquid. Combine all
ingredientsa except parsley in blender. Puree until smooth, adding chickpea
liquid if needed to thin the puree. Refrigeerate for 3-6 hours before
serving to blend the flavors. Garnish with parsley before serving. Serve
with vegetables, pita bread or as a sandwich spread. serving = 1/4c =
111cal pro 5g, carb 8g, fat 6g, sodium 82mg exchanges: 1 low meat, 1 fat
From Gemini's MASSIVE MealMaster collection at www.synapse.com/~gemini
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