| CATEGORY | CUISINE | TAG | YIELD | |
|---|---|---|---|---|
| Grains | Appetizer, Beans, Dips & spre | 8 | Servings | |
INGREDIENTS
| 1 | c | Dried chickpeas; (2-cups cooked) |
| 1 | c | Reserved bean stock or water |
| 1 | c | Chopped raw spinach leaves |
| 1/2 | c | Chopped fresh parsley; (extra for garnish) |
| 1/4 | c | Tahini |
| 2 | Cloves garlic ;chopped or crushed | |
| Grated zest of 1/2 lime | ||
| 1 1/2 | tb | Lime juice |
| 1 | tb | Olive oil plus extra for garnish |
| 1 | ts | Salt |
| Lime wedges; garnish |
INSTRUCTIONS
Sort through,rinse and cook beans by your preferred method. Drain, reserving 1 cup of the stock. If using canned chickpeas that are not hot, simmer them in bean stock or water until they are very hot. Drain, reserving 1 cup of stock. Put spinach in blender or food processor, then add hot chickpeas (which will cook the spinach slightly to bring out its color and flavor). Process to a smooth bright green consistency. Add parsley, tahini, garlic, lime zest, lime juice, oil, and salt. Continue processing until mixture forms a thick paste. If mixture is too dry, aadd a little of the reserved stock. Taste and adjust the seasonings if necessary. Garnish with the extra parsley, lime wedges and a splash of olive oil. Make this dip a day ahead to let the flavors blend. Serve cold with crisp raw vegetables or warmed pita bread. Posted to TNT Recipes Digest by Alice Poe <afpoe@swbell.net> on Apr 17, 1998
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