| CATEGORY | CUISINE | TAG | YIELD | |
|---|---|---|---|---|
| Vegetables, Grains | Appetizers, Dips, Vegetables | 6 | Servings | |
INGREDIENTS
| 3 | c | Garbanzo Beans; Cooked |
| 1/4 | c | Water |
| 1/2 | c | Tahini; Sesame Paste |
| 1/3 | c | Lemon Juice |
| 1 1/2 | tb | Garlic; Chopped |
| 1 | tb | Salt |
| 1 | ts | Cumin; Ground |
| 2 | tb | Olive Oil |
| Lemon Slices | ||
| Parsley; Chopped | ||
| Paprika |
INSTRUCTIONS
GARNISHES Puree the beans with the water in a food processor or blender to the consistency of a smooth, mashed-potatolike paste. (The beans can also be mashed with the water by hand) Add the tahini, lemon juice, garlic, salt and cumin. Continue mixing until light and fluffy. Put into a serving bowl and swirl in the olive oil. Sprinkle on paprika and garnish with lemon slices and chopped parsley. Serve at room temperature. Makes about 4 1/4 cups of dip. SUGGESTED DIPPERS: Pita Bread Triangles, Celery, Carrots, Fennel, Cheddar Cheese From Gemini's MASSIVE MealMaster collection at www.synapse.com/~gemini
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