| CATEGORY |
CUISINE |
TAG |
YIELD |
| Vegetables |
Vegetarian |
Ethnic, Food proces, Vegetarian, Dip, Side dish |
6 |
Servings |
INGREDIENTS
| 2 |
cn |
Chic peas, rinsed and drained |
| 1/2 |
ts |
Ground cumin |
| 1/2 |
ts |
Ground coriander |
| 1/2 |
ts |
Ground ginger |
| 1/2 |
ts |
Dry mustard |
| 1/2 |
ts |
Turmeric |
| 1/2 |
ts |
Mild paprika |
| 3/4 |
c |
Fresh orange juice |
| 1/3 |
c |
Tahini |
| 1/2 |
ts |
Salt |
| 3 |
tb |
Cider vinegar |
| 3 |
|
Cloves garlic, minced |
| 1 |
ts |
Soy sauce |
|
|
Cayenne to taste |
INSTRUCTIONS
Combine everything in a food processor and puree until smooth. Transfer to
a bowl or a container with a lid, cover tightly and chill.
Serve as a dip, surrounded by an array of raw and or lightly steamed
vegetables - or simply with crackers. This also goes beautifully in a
toasted pita pocket with minced salad greens and chopped ripe tomatoes.
Recipe by: Mollie Katzen/The Enchanted Broccoli Forest
Posted to MC-Recipe Digest V1 #499 by Lynn Cage <redcage@inlink.com> on Mar
4, 1997.
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