| CATEGORY | CUISINE | TAG | YIELD | |
|---|---|---|---|---|
| Vegetarian | Dip | 4 | Servings | |
INGREDIENTS
| 1 | c | Dry chickpeas |
| 5 | c | Water |
| 6 | Bay leaves; or so | |
| 3/4 | c | Chopped onion |
| 1 | Clove garlic | |
| 2/3 | c | Tomato puree |
| 2 | tb | Lemon juice |
| 3/4 | ts | Ground cumin |
| 1/4 | ts | Paprika |
| 1/8 | ts | Cayenne |
| 1/4 | ts | Black pepper |
| 3/4 | ts | Salt |
INSTRUCTIONS
Date: Fri, 10 May 96 06:33:43 PDT From: Merle Steelman <[email protected]> Recipe By: Donna Nicoletti from Reversing Heart Disease(Ornish) Sort and rinse the chick-peas, then soak overnight in water. Drain them, then add 5 cups of water and bay leaves. Bring to a boil, then reduce the heat to medium and cook for approximately 1 1/2 hours, or until the beans are completely soft. When cooked, drain the beans and puree until completely smooth in a food processor with the rest of the ingredients. Serving Ideas: garnish with Parsley FATFREE DIGEST V96 #130 From the Fatfree Vegetarian recipe list. Downloaded from Glen's MM Recipe Archive, http://www.erols.com/hosey.
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