| CATEGORY |
CUISINE |
TAG |
YIELD |
|
Jewish |
|
1 |
servings |
INGREDIENTS
| 2 |
c |
Cooked chickpeas; (or 19 oz can) |
| 1/4 |
c |
Fresh parsley |
| 3 |
|
Cloves garlic |
| 1 |
tb |
Oilive oil |
| 2 |
tb |
Tahini; (sesame paste) |
| 3 |
tb |
Fresh lemon juice |
|
|
Salt & pepper to taste |
| 1/2 |
ts |
Ground cumin |
| 1 |
ds |
Cayenne pepper |
INSTRUCTIONS
This recipe is from the "MealLeaniYumm" cookbook by Norene Gilletz
Drain chickpeas, reserving about 1/2 cup of the liquid. If using canned
chickpeas, rinse them & drain well. Process parsley & garlic until finely
minced, about 15 seconds. Add chickpeas & process until pureed. Add
remaining ingredients & process until very smooth, adding enough of the
reserved liquid for a creamy texture. Process around 3 minutes. Chill
before serving.
This makes about 2 cups. Keep refrigerated.
Posted to JEWISH-FOOD digest by "leah perez" <perezleah@hotmail.com> on Feb
10, 1999, converted by MM_Buster v2.0l.
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