| 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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