Yield: 4 Servings
|1 can||(16-oz) garbanzo beans; drained; liquid reserved|
|2 tablespoons||Fresh lemon juice|
|2||Cloves (medium-size) garlic; minced|
|1 teaspoon||Dry minced onion; soaked in:|
|2 tablespoons||Water; -or-|
|1 tablespoon||Finely chopped onion|
1. In a blender or food processor fitted with a metal blade, combine ¼ cup reserved bean liquid and remaining ingredients.
2. Process until mixture is a smooth consistency.
3. Cover and refrigerate until chilled. Serve with crackers or pita bread, use as a dip for crudities or as a stuffing for celery. Makes 1 cup VARIATION: Add 2 tablespoons toasted sesame seeds or ¼ teaspoon toasted sesame oil.
From rec.food.cooking archives. Downloaded from Glen's MM Recipe Archive, .