| 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 <boxermom@iowacity.net> on
Dec 24, 1998, converted by MM_Buster v2.0l.
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