| CATEGORY | CUISINE | TAG | YIELD | |
|---|---|---|---|---|
| Grains | Vegan | Vegtime2 | 12 | servings |
INGREDIENTS
| 3 | c | Cooked garbanzo beans |
| 1/4 | c | Tahini |
| (olive oil or light sesame oil may be | ||
| Substituted) | ||
| 1/4 | c | Fresh lemon juice |
| 1 | tb | Spring or filtered water; up to 4 |
| 3 | Cloves garlic; crushed | |
| 1 | ts | Ground cumin |
| 1/2 | ts | Cayenne pepper |
| 1/4 | c | Minced jalapeno or other chile pepper |
| 1/4 | c | Diced red bell pepper |
| Salt and freshly ground black pepper; to taste | ||
| Red bell pepper slices for garnish |
INSTRUCTIONS
MAKES 4 CUPS VEGAN For a quick lunch, serve this hearty bean spread on toasted whole-grain bagels. It also makes a luscious, low-fat dip alongside lightly steamed and cooled carrots and broccoli. In food processor or blender, process garbanzo beans, tahini and lemon juice until smooth, adding water as needed to make a creamy mixture. Transfer to medium bowl. Add garlic, cumin, cayenne, jalapeno and bell pepper to garbanzo bean mixture and mix well. Season with salt and pepper. Cover and chill 2 to 4 hours to allow flavors to blend. Garnish with red pepper slices just before serving. PER 1/4-CUP SERVING: 75 CAL.; 4G PROT.; 3G TOTAL FAT (0 SAT. FAT): 9G CARB.; 0 CHOL.; 33MG 500.; 0 FIBER, Converted by MC_Buster. Recipe by: Vegetarian Times Magazine, January 1998, page 48 Converted by MM_Buster v2.0l.
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