Yield: 1 servings
Measure | Ingredient |
---|---|
31 ounces | Garbanzo beans -; (2 cans) |
¼ cup | Olive oil |
1 tablespoon | White wine vinegar |
¼ cup | Coarsely-chopped yellow onion |
2 \N | Garlic cloves; chopped coarsely |
1 pinch | Cayenne pepper |
½ cup | Tahini |
\N \N | Salt; to taste |
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@...
~or- MAD-SQUAD@...
09-02-1995
Recipe by: Jeff Smith
Converted by MM_Buster v2.0l.