| CATEGORY |
CUISINE |
TAG |
YIELD |
| Grains |
|
Dip |
8 |
Servings |
INGREDIENTS
| 2 |
cn |
(15-oz) chickpeas (garbanzo beans) |
| 1/2 |
c |
Tahini (sesame-seed paste) |
| 6 |
tb |
Lemon juice |
| 3 |
|
Cloves (large) garlic; pressed |
| 1 |
ts |
Ground cumin |
|
|
Salt and pepper |
INSTRUCTIONS
Drain beans, reserving liquid. Place in food processor or blender with
other ingredients and 1/4 c. of liquid. Process until the mixture is
smooth, adding liquid until desired consistency is reached. Adjust
seasonings with more cumin, lemon, or salt & pepper.
Garnish with fresh chopped parsley, if desired. Serve with crackers, pita
bread, carrot sticks, other veggies. Makes about 3 cups.
SHAVELSON@BINAH.CC.BRANDEIS.EDU
REC.FOOD.RECIPES
From rec.food.cooking archives. Downloaded from Glen's MM Recipe Archive,
http://www.erols.com/hosey.
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