| CATEGORY | CUISINE | TAG | YIELD | |
|---|---|---|---|---|
| Grains | Jewish | Dips | 6 | servings |
INGREDIENTS
| 1 | Head garlic | |
| 15 | oz | Garbanzo beans; drained |
| 1/4 | lb | Firm tofu; drained |
| 2 | tb | Lemon juice; fresh |
| 1 | tb | Olive oil |
| 1/2 | ts | Cumin; ground |
| 1/4 | ts | Salt |
| 1/4 | ts | Ground pepper; fresh |
| 1 | tb | Cilantro; fresh minced |
INSTRUCTIONS
1. Preheat oven to 350°. 2. Remove white papers skin from garlic head (do not peel or separate the cloves). Wrap garlic head in foil. Bake at 350 for 1 hour. Remove from oven; let cool 10 minutes. Seperate cloves, and squeeze the extract garlic pulp. Discard skins 3. Place roasted garlic pulp, chickpeas, and next 6 ingredients in a food processor; process until smooth, scraping sides of processor bowl once. Spoon mixture into a bowl; stir in cilantro. Serve with pita wedges. Recipe by: WW CD Posted to JEWISH-FOOD digest by Sheryl Donner <[email protected]> on Dec 24, 1998, converted by MM_Buster v2.0l.
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