| 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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