| 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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