Name: Tahini Bean Dip
Ingredients: 31 oz Garbanzo beans -; (2 cans); 1/4 c Olive oil; 1 tb White wine vinegar; 1/4 c Coarsely-chopped yellow onion; 2 Garlic cloves; chopped coarsely; 1 pn Cayenne pepper; 1/2 c Tahini; Salt; to taste

Unless the Son of God died in our place, taking the punishment we deserve for our sins, we will not be saved, and we will not be citizens of His kingdom. Our guilt is too deep. If that is true, then we cannot soften the edges of the gospel message. We cannot move the penal, substitutionary death of Jesus to the side, we cannot replace it with any other truth, and we cannot reimagine it as something less offensive (and ultimately less wonderful!) than it really is. If we do, then we will present the world with something that is not saving, and that is therefore not good news at all.

Greg Gilbert

CATEGORY	CUISINE	TAG	YIELD
Grains	Greek	Frugal03	1	servings

INGREDIENTS

31	oz	Garbanzo beans -; (2 cans)
1/4	c	Olive oil
1	tb	White wine vinegar
1/4	c	Coarsely-chopped yellow onion
2		Garlic cloves; chopped coarsely
1	pn	Cayenne pepper
1/2	c	Tahini
		Salt; to taste

INSTRUCTIONS

Open both cans of garbanzos and drain the juice from one. Pour the contents
of both cans into a food processor and all other ingredients. Process until
very smooth. Serve as a dip for crackers, olives, pita bread, cucumber
slices. This recipe makes about 4 cups of dip.
Comments: This paste is common throughout the Middle East. This Greek
version is a bit different from the Middle Eastern version in that it
includes vinegar and cayenne pepper.
Recipe Source: THE FRUGAL GOURMET by Jeff Smith From the 09-30-1992 issue -
The Springfield Union-News
Formatted for MasterCook by Joe Comiskey, aka MR MAD - jpmd44a@prodigy.com
~or- MAD-SQUAD@prodigy.net
09-02-1995
Recipe by: Jeff Smith
Converted by MM_Buster v2.0l.

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