Yield: 4 servings
| Measure | Ingredient |
|---|---|
| 1 small | Garlic clove; peeled |
| ¼ cup | Minced fresh cilantro |
| 2 tablespoons | Fresh lemon juice |
| 1 tablespoon | Fresh lime juice |
| 1 tablespoon | Tahini |
| 2 cups | Cooked kidney beans; drained and rinsed |
| 2 teaspoons | Ground cumin |
| 1 teaspoon | Chili powder |
| 1 pinch | Cayenne |
| 2 tablespoons | Minced scallion greens; for garnish |
Combine all ingredients, except scallions, in a food processor or blender.
Blend until smooth. Sprinkle with scallions.
Description: "This Southwest style variation tastes terrific spread on flour tortillas or baked taco chips." Source: "Essential Vegetarian Cookbook" Copyright: "1997, Diana Shaw" Start to Finish Time: "0:05" NOTES : Refrigerate up to 5 days, freeze up to 6 months.
Recipe by: Diana Shaw
Posted to fatfree digest by Karen <horndos@...> on Aug 11, 1999, converted by MM_Buster v2.0l.