| CATEGORY | CUISINE | TAG | YIELD | |
|---|---|---|---|---|
| Grains | Dip | 4 | Servings | |
INGREDIENTS
| 1 | cn | (16-oz) garbanzo beans; drained; liquid reserved |
| 2 | tb | Fresh lemon juice |
| 2 | Cloves (medium-size) garlic; minced | |
| 1 | ts | Dry minced onion; soaked in: |
| 2 | tb | Water; -or- |
| 1 | tb | Finely chopped onion |
| 1/4 | ts | Paprika |
| 1 | ds | Pepper |
INSTRUCTIONS
1. In a blender or food processor fitted with a metal blade, combine 1/4 cup reserved bean liquid and remaining ingredients. 2. Process until mixture is a smooth consistency. 3. Cover and refrigerate until chilled. Serve with crackers or pita bread, use as a dip for crudities or as a stuffing for celery. Makes 1 cup VARIATION: Add 2 tablespoons toasted sesame seeds or 1/4 teaspoon toasted sesame oil. CHUCK.ZONTA@TOADHALL.COM (CHUCK ZONTA) REC.FOOD.RECIPES From rec.food.cooking archives. Downloaded from Glen's MM Recipe Archive, http://www.erols.com/hosey.
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