| 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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