Yield: 6 servings
|1 tablespoon||Safflower Oil|
|2 tablespoons||Chopped Onion|
|Clove garlic, Minced|
|¼ cup||Minced Fresh Parsley|
|¼ teaspoon||Ground Coriander|
|¼ teaspoon||Black Pepper|
|15 ounces||Can Drained Chick Peas|
|3 tablespoons||Lemon Juice|
|2 tablespoons||Toasted Sesame Seeds|
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.