| 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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