Yield: 6 Servings
Measure | Ingredient |
---|---|
2 cans | Chic peas, rinsed and drained |
½ teaspoon | Ground cumin |
½ teaspoon | Ground coriander |
½ teaspoon | Ground ginger |
½ teaspoon | Dry mustard |
½ teaspoon | Turmeric |
½ teaspoon | Mild paprika |
¾ cup | Fresh orange juice |
⅓ cup | Tahini |
½ teaspoon | Salt |
3 tablespoons | Cider vinegar |
3 \N | Cloves garlic, minced |
1 teaspoon | Soy sauce |
\N \N | Cayenne to taste |
Combine everything in a food processor and puree until smooth. Transfer to a bowl or a container with a lid, cover tightly and chill.
Serve as a dip, surrounded by an array of raw and or lightly steamed vegetables - or simply with crackers. This also goes beautifully in a toasted pita pocket with minced salad greens and chopped ripe tomatoes.
Recipe by: Mollie Katzen/The Enchanted Broccoli Forest Posted to MC-Recipe Digest V1 #499 by Lynn Cage <redcage@...> on Mar 4, 1997.