Yield: 6 servings
|15 ounces||Garbanzo beans; drained|
|¼ pounds||Firm tofu; drained|
|2 tablespoons||Lemon juice; fresh|
|1 tablespoon||Olive oil|
|½ teaspoon||Cumin; ground|
|¼ teaspoon||Ground pepper; fresh|
|1 tablespoon||Cilantro; fresh minced|
1. Preheat oven to 350°. 2. Remove white papers skin from garlic head (do not peel or separate the cloves). Wrap garlic head in foil. Bake at 350 for 1 hour. Remove from oven; let cool 10 minutes. Seperate cloves, and squeeze the extract garlic pulp. Discard skins 3. Place roasted garlic pulp, chickpeas, and next 6 ingredients in a food processor; process until smooth, scraping sides of processor bowl once. Spoon mixture into a bowl; stir in cilantro. Serve with pita wedges.
Recipe by: WW CD
Posted to JEWISH-FOOD digest by Sheryl Donner <boxermom@...> on Dec 24, 1998, converted by MM_Buster v2.0l.