| CATEGORY | CUISINE | TAG | YIELD | |
|---|---|---|---|---|
| Grains | Chile-heads, Rom mysteri | 16 | Servings | |
INGREDIENTS
| 2 | c | Cooked garbanzo beans |
| 1 | c | Artichoke hearts |
| 6 | Cloves garlic | |
| 2 | Lemons | |
| 1/2 | ts | Paprika |
| 1/2 | ts | Cumin |
| 1/2 | ts | Kosher salt |
| 1/2 | ts | White pepper |
| Virgin olive oil |
INSTRUCTIONS
Juice the lemons. Combine all ingredients but the oil in the bowl of a food processor, turn on, and slowly drizzle in olive oil as the ingredients are being processed to a creamy consistency. Posted to MC-Recipe Digest V1 #167 Date: Wed, 24 Jul 1996 11:42:04 -0700 (PDT) From: PatH <phannema@wizard.ucr.edu> NOTES : Lou Jane Temple is the food writer for the Kansas City Star. She's an owner of Kansas City's trendy eatery, Cafe LuLu (1996)
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