| CATEGORY |
CUISINE |
TAG |
YIELD |
| Vegetables, Grains |
|
Appetizers, Vegetables |
6 |
Servings |
INGREDIENTS
| 1 |
tb |
Safflower Oil |
| 2 |
tb |
Chopped Onion |
|
|
Clove garlic, minced |
| 1/4 |
c |
Minced fresh parsley |
| 1 |
ts |
Basil |
| 1/4 |
ts |
Ground Coriander |
| 1/4 |
ts |
Oregano |
| 1/4 |
ts |
Black pepper |
| 15 |
oz |
Can drained Chick Peas |
| 3 |
tb |
Lemon juice |
| 2 |
tb |
Toasted Sesame seeds |
| 1 |
ds |
Cumin |
INSTRUCTIONS
GARNISH: lemon wedges, cherry tomatoes, or fresh parsley sprigs (opt) In a
small skillet, heat oil; saute onion and garlic until onion is softened.
Add seasonings. Stir just long enough to soften parsley.
In food processor, combine rinsed and drained chick peas and lemon juice;
process until smooth. Stir in onion and herb mixture; stir in sesame seeds.
Spoon into serving bowl. Top with garnish if desired.
Makes 1 1/2 cups VARIATIONS: - substitute 15-oz can Great Northern beans
for chick peas.
From Gemini's MASSIVE MealMaster collection at www.synapse.com/~gemini
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