Yield: 1 servings
|2 cups||Cooked chickpeas; (or 19 oz can)|
|¼ cup||Fresh parsley|
|1 tablespoon||Oilive oil|
|2 tablespoons||Tahini; (sesame paste)|
|3 tablespoons||Fresh lemon juice|
|Salt & pepper to taste|
|½ teaspoon||Ground cumin|
|1 dash||Cayenne pepper|
This recipe is from the "MealLeaniYumm" cookbook by Norene Gilletz Drain chickpeas, reserving about ½ cup of the liquid. If using canned chickpeas, rinse them & drain well. Process parsley & garlic until finely minced, about 15 seconds. Add chickpeas & process until pureed. Add remaining ingredients & process until very smooth, adding enough of the reserved liquid for a creamy texture. Process around 3 minutes. Chill before serving.
This makes about 2 cups. Keep refrigerated.
Posted to JEWISH-FOOD digest by "leah perez" <perezleah@...> on Feb 10, 1999, converted by MM_Buster v2.0l.