| CATEGORY |
CUISINE |
TAG |
YIELD |
| Vegetables, Grains |
Indian |
Indian, Vegetarian |
6 |
Servings |
INGREDIENTS
|
|
Stephen Ceideburg |
| 32 |
oz |
Garbanzo beans, drained |
| 1/2 |
ts |
Ground cumin |
| 1/4 |
ts |
Ground coriander |
| 1/4 |
ts |
Ground ginger |
| 1/4 |
ts |
Dry mustard |
| 1/4 |
ts |
Ground turmeric |
| 1/4 |
ts |
Paprika |
| 1 |
tb |
Tahini |
| 2 |
ts |
Sesame oil |
| 2 |
tb |
Cider vinegar |
| 3 |
md |
Garlic cloves, crushed |
|
|
Salt to taste |
INSTRUCTIONS
Combine all ingredients in a food processor and puree to a smooth paste.
Cover and chill.
Yields 4 cups.
PER TABLESPOON: 25 calories, 1 g protein, 3 g carbohydrate, 1 g fat (0 g
saturated), 0 mg cholesterol, 17 mg sodium, 1 g fiber.
Robin Davis writing in the San Francisco Chronicle, 3/24/93.
Posted by Stephen Ceideburg
From Gemini's MASSIVE MealMaster collection at www.synapse.com/~gemini
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