Yield: 8 Servings
|8 ounces||Chick peas; soaked|
|4 tablespoons||Lemon juice; or to taste|
|2 tablespoons||Extra virgin olive oil|
|3 \N||Cloves garlic; minced|
|¼ teaspoon||Spanish paprika (hot)|
|\N \N||Black pepper|
From: MasterCook Recipe Library <library@...> Date: Sat, 27 Apr 1996 22:54:21 -0500 (CDT) The following recipe has been sent to you from the MasterCook Recipe Library at , a free service of Sierra On-Line, Inc. For more information about MasterCook please see our web site or send e-mail to <info@...>.
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Drain & rinse chick peas. Put them in a large pot with lots of fresh water & boil for 60 minutes. If the chick peas are old, then you may have to boil them for longer. Cook until they are soft. Drain thoroughly, reserving the liquid. Grind to a fine powder. Add 150 ml of reserved stock & blend to a stiff paste. You may have to add more stock. Add all the other ingredients & mix thoroughly. Leave to stand at least 2 hours so that the flavours can marry. Add more seasonings if you require, especially lemon juice & olive oil.
Adapted from Sarah Brown's "Vegetarian Cookbook" MC-RECIPE@...
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