3 cup Garbanzo Beans, Cooked
1/4 cup Water
1/2 cup Tahini, Sesame Paste
1/3 cup Lemon Juice
1 1/2 tbsp Garlic, Chopped
1 tbsp Salt
1 tsp Cumin, Ground
2 tbsp Olive Oil
GARNISHES
Lemon Slices
Parsley, Chopped
Paprika
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Puree the beans with the water in a food processor or blender to the consistency of a smooth, mashed-potatolike paste. (The beans can also be mashed with the water by hand) Add the tahini, lemon juice, garlic, salt and cumin.
Continue mixing until light and fluffy. Put into a serving bowl and swirl in the olive oil. Sprinkle on paprika and garnish with lemon slices and chopped parsley. Serve at room temperature.
Makes about 4 1/4 cups of dip. SUGGESTED DIPPERS: Pita Bread Triangles, Celery, Carrots, Fennel, Cheddar Cheese
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