Yield: 6 Servings
|2 tablespoons||Fresh lemon juice|
|½ cup||Sesame seeds, toasted|
|¼ cup||Onion, chopped|
|2 \N||Cloves garlic, minced|
|2 teaspoons||Olive oil|
|2 teaspoons||Ground cumin|
|¼ teaspoon||Cayenne pepper|
Drain the chick peas, reserving ½ cup of the liquid. Combine all of the ingredients in a food processor. Process until smooth, adding the reserved liquid if needed to thin the mixture.
Refrigerate for several hour before serving to allow the flavors to blend.
Recipe by: Miss Daisy Cooks Light Posted to EAT-L Digest 05 Mar 97 by Sharon <jouet@...> on Mar 5, 1997.