| CATEGORY | CUISINE | TAG | YIELD | |
|---|---|---|---|---|
| Dip | 12 | Servings | ||
INGREDIENTS
| 3 | Chickpeas | |
| 4 | T | Good olive oil |
| 2 | T | Tahini butter |
| 3 | T | Lemon juice |
| 1 | t | Salt |
| 1 | T | Fresh parsley, if dried |
| leave it out |
INSTRUCTIONS
First step: ignore the above measurements of everything but chickpeas and tahini. Second step: puree the chickpeas and tahini butter, adding oil to make it mixable. Add some of the other stuff, stop and taste. Repeat. The final product shouldn't be runny -- then again, ignore that too. N9249506@HENSON.CC.WWU.EDU (CHERYL WHEELER) REC.FOOD.RECIPES From rec.food.cooking archives. Downloaded from Glen's MM Recipe Archive, http://www.erols.com/hosey.
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