| CATEGORY |
CUISINE |
TAG |
YIELD |
|
|
|
20 |
Servings |
INGREDIENTS
| 38 |
oz |
Chickpeas |
| 8 |
oz |
Sesame tahini |
| 2/3 |
c |
Reconstituted lemon juice |
| 2/3 |
c |
Finely chopped fresh parsley |
| 3/16 |
c |
Tamari |
| 2/3 |
ts |
Paprika |
| 1/3 |
ts |
Garlic powder |
| 1/4 |
ts |
Cayenne pepper |
|
|
marshall@cs.unc.edu |
INSTRUCTIONS
Drain chickpeas. Place in large bowl and mash thoroughly. Pour off as much
oil as possible from the tahini, then add the tahini to the chickpeas. Add
remaining ingredients and mix thoroughly with masher, adding up to 1/3 cup
water until desired consistency is achieved: halfway between stiff and
soupy.
Cover and refrigerate overnight or for several hours to allow flavors to
blend and mellow. Taste and re-season if necessary.
Use as a dip with vegetables, pita wedges, or crackers, or as a sandwich
spread with tomato, cucumber, or pepper slices.
Jonathan A. Marshall
From Gemini's MASSIVE MealMaster collection at www.synapse.com/~gemini
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