| CATEGORY |
CUISINE |
TAG |
YIELD |
| Grains |
|
|
1 |
Servings |
INGREDIENTS
| 4 |
|
Garlic cloves; peeled |
| 1 |
cn |
(15-19 oz) black beans; rinsed and drained |
| 2 |
tb |
Tomato paste |
| 2 |
tb |
Olive oil |
| 4 1/2 |
ts |
Fresh lime juice |
| 1/2 |
ts |
Ground cumin |
| 1/2 |
ts |
Ground coriander |
| 1/4 |
ts |
Salt |
| 1/2 |
ts |
Ground red pepper |
INSTRUCTIONS
In 1-qt saucepan, place garlic and enough water to cover; heat to boiling
over high heat. Reduce heat to low; cover and simmer 3 min to blanch
garlic; drain. In food processor, with knife blade, blend garlic with
remaining ingredients and 1 tbsp water until smooth. Spoon dip into bowl;
cover and refrigerate up to 2 days. Makes about 2 cups. Spread on toasted
pita triangles.
Posted to EAT-L Digest by Shawn Zehnder Lea <slea@HIGHTOWERSERVICES.COM>
on Feb 17, 1998
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