| CATEGORY |
CUISINE |
TAG |
YIELD |
|
Vegan |
Dip |
8 |
Servings |
INGREDIENTS
| 8 |
oz |
Chick peas; soaked |
| 5 |
tb |
Tahini |
| 4 |
tb |
Lemon juice; or to taste |
| 2 |
tb |
Extra virgin olive oil |
| 3 |
|
Cloves garlic; minced |
| 1/4 |
ts |
Spanish paprika (hot) |
| 1/2 |
ts |
Salt |
|
|
Black pepper |
INSTRUCTIONS
From: MasterCook Recipe Library <library@mastercook.com>
Date: Sat, 27 Apr 1996 22:54:21 -0500 (CDT)
The following recipe has been sent to you from the MasterCook Recipe
Library at http://www.mastercook.com/, a free service of Sierra On-Line,
Inc. For more information about MasterCook please see our web site or send
e-mail to <info@mastercook.com>.
You can view this recipe on-line or download the entire cookbook at the
following URL:
http://www.mastercook.com/library/cookbooks/vegetarian/vegan1/00230.html
Drain & rinse chick peas. Put them in a large pot with lots of fresh water
& boil for 60 minutes. If the chick peas are old, then you may have to boil
them for longer. Cook until they are soft. Drain thoroughly, reserving the
liquid. Grind to a fine powder. Add 150 ml of reserved stock & blend to a
stiff paste. You may have to add more stock. Add all the other ingredients
& mix thoroughly. Leave to stand at least 2 hours so that the flavours can
marry. Add more seasonings if you require, especially lemon juice & olive
oil.
Adapted from Sarah Brown's "Vegetarian Cookbook"
MC-RECIPE@MASTERCOOK.COM
MASTERCOOK RECIPES LIST SERVER
MC-RECIPE DIGEST V1 #60
From the MasterCook recipe list. Downloaded from Glen's MM Recipe Archive,
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