| CATEGORY |
CUISINE |
TAG |
YIELD |
|
|
Dip |
12 |
Servings |
INGREDIENTS
| 3 |
cn |
Chickpeas |
| 4 |
tb |
Good olive oil |
| 2 |
tb |
Tahini butter |
| 3 |
tb |
Lemon juice |
| 1 |
ts |
Salt |
| 1 |
tb |
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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