| 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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