| CATEGORY | CUISINE | TAG | YIELD | |
|---|---|---|---|---|
| Grains | Greek | Frugal03 | 1 | servings |
INGREDIENTS
| 31 | oz | Garbanzo beans -; (2 cans) |
| 1/4 | c | Olive oil |
| 1 | tb | White wine vinegar |
| 1/4 | c | Coarsely-chopped yellow onion |
| 2 | Garlic cloves; chopped coarsely | |
| 1 | pn | Cayenne pepper |
| 1/2 | c | Tahini |
| Salt; to taste |
INSTRUCTIONS
Open both cans of garbanzos and drain the juice from one. Pour the contents of both cans into a food processor and all other ingredients. Process until very smooth. Serve as a dip for crackers, olives, pita bread, cucumber slices. This recipe makes about 4 cups of dip. Comments: This paste is common throughout the Middle East. This Greek version is a bit different from the Middle Eastern version in that it includes vinegar and cayenne pepper. Recipe Source: THE FRUGAL GOURMET by Jeff Smith From the 09-30-1992 issue - The Springfield Union-News Formatted for MasterCook by Joe Comiskey, aka MR MAD - jpmd44a@prodigy.com ~or- MAD-SQUAD@prodigy.net 09-02-1995 Recipe by: Jeff Smith Converted by MM_Buster v2.0l.
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