Yield: 6 Servings
| Measure | Ingredient |
|---|---|
| \N \N | Stephen Ceideburg |
| 32 ounces | Garbanzo beans, drained |
| ½ teaspoon | Ground cumin |
| ¼ teaspoon | Ground coriander |
| ¼ teaspoon | Ground ginger |
| ¼ teaspoon | Dry mustard |
| ¼ teaspoon | Ground turmeric |
| ¼ teaspoon | Paprika |
| 1 tablespoon | Tahini |
| 2 teaspoons | Sesame oil |
| 2 tablespoons | Cider vinegar |
| 3 mediums | Garlic cloves, crushed |
| \N \N | Salt to taste |
Combine all ingredients in a food processor and puree to a smooth paste. Cover and chill.
Yields 4 cups.
PER TABLESPOON: 25 calories, 1 g protein, 3 g carbohydrate, 1 g fat (0 g saturated), 0 mg cholesterol, 17 mg sodium, 1 g fiber.
Robin Davis writing in the San Francisco Chronicle, 3/24/93.
Posted by Stephen Ceideburg