Yield: 1 Servings
|⅓ cup||Lemon Juice|
|2 tablespoons||Olive Oil|
|¼ cup||Sesame Seeds; * see note|
|2 \N||Cloves Garlic; peeled|
|½ teaspoon||Ground Cumin|
|¼ teaspoon||Fresh Ground Black Pepper|
|¼ teaspoon||Cayenne Pepper|
|2 \N||Springs Parsley|
|19 \N||Oz. Can Chickpeas; rinsed and drained|
* You may use a little less than ¼ cup of tahini in place of the sesame seeds. I'd also cut out the additional 2 teaspoon of olive oil in the first step of the recipe if using tahini.
Place 2 Tbs. lemon juice, 1 Tbs. plus 2 teaspoon olive oil, sesame seeds, garlic cloves and spices in food processor or blender and process until slightly thick and smooth. Add chick peas and the remaining lemon jiuce and process until smooth. Transfer to a serving bowl and drizzle with remaining olive oil. Refrigerate 1-2 hours to allow flavors to blend. Serve with pita bread or pita chips**.
**For homemade pita chips, cut pita bread in half (I prefer whole wheat), then separate with your fingers so you have 4 half-moon shaped pieces from each whole pita. Brush both sides lightly with olive oil or melted butter, sprinkle with sesame seeds, garlic powder, whatever your fancy, bake at 350 for around 10 minutes or until crisp.
Posted to EAT-L Digest 08 Sep 96 Date: Mon, 9 Sep 1996 15:09:56 -0400 From: Eileen & Bob Holze <beck4@...>