Thursday, October 1, 2009


Serve this as a dip with pitas or corn chips, veggies, or with falafel

2 cans garbanzo beans, drained, liquid reserved
1/3 c. lemon juice
3 Tbsp. tahini (sesame paste)
2 cloves garlic, minced
1/2 tsp. cumin

Puree all until smooth, adding 2 to 3 Tbsp of the cooking liquid to obtain a soft, creamy consistency. Transfer to a shallow dish and garnish with

1 Tbsp. olive oil
1 Tbsp. chopped fresh parsley
Sprinkling of paprika

Optional thing to stir in to change things a bit are
Chopped olives
Sun dried tomatoes
Chopped fresh herbs, esp oregano
Chopped roasted red peppers

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