Yield: 6 servings
Measure | Ingredient |
---|---|
1 tablespoon | Safflower Oil |
2 tablespoons | Chopped Onion |
\N \N | Clove garlic, Minced |
¼ cup | Minced Fresh Parsley |
1 teaspoon | Basil |
¼ teaspoon | Ground Coriander |
¼ teaspoon | Oregano |
¼ teaspoon | Black Pepper |
15 ounces | Can Drained Chick Peas |
3 tablespoons | Lemon Juice |
2 tablespoons | Toasted Sesame Seeds |
1 dash | Cumin |
GARNISH: lemon wedges, cherry tomatoes, or fresh parsley sprigs (opt) In a small skillet, heat oil; saute onion and garlic until onion is softened. Add seasonings. Stir just long enough to soften parsley. In food processor, combine rinsed and drained chick peas and lemon juice; process until smooth. Stir in onion and herb mixture; stir in sesame seeds. Spoon into serving bowl. Top with garnish if desired.
VARIATIONS: 1. Substitute 15-oz can Great Northern beans for chick peas. Use only 2 T lemon juice, since this is a moister bean. 2.
Replace chick peas with ½ lb firm tofu (1 cup) and ½ cup tahini; use only 1 T lemon juice and add 1 T soy sauce.