Yield: 8 Servings
Measure | Ingredient |
---|---|
1 cup | Dried chickpeas; (2-cups cooked) |
1 cup | Reserved bean stock or water |
1 cup | Chopped raw spinach leaves |
½ cup | Chopped fresh parsley; (extra for garnish) |
¼ cup | Tahini |
2 \N | Cloves garlic ;chopped or crushed |
\N \N | Grated zest of 1/2 lime |
1½ tablespoon | Lime juice |
1 tablespoon | Olive oil plus extra for garnish |
1 teaspoon | Salt |
\N \N | Lime wedges; garnish |
Sort through,rinse and cook beans by your preferred method. Drain, reserving 1 cup of the stock. If using canned chickpeas that are not hot, simmer them in bean stock or water until they are very hot. Drain, reserving 1 cup of stock. Put spinach in blender or food processor, then add hot chickpeas (which will cook the spinach slightly to bring out its color and flavor). Process to a smooth bright green consistency. Add parsley, tahini, garlic, lime zest, lime juice, oil, and salt. Continue processing until mixture forms a thick paste. If mixture is too dry, aadd a little of the reserved stock. Taste and adjust the seasonings if necessary.
Garnish with the extra parsley, lime wedges and a splash of olive oil. Make this dip a day ahead to let the flavors blend. Serve cold with crisp raw vegetables or warmed pita bread.
Posted to TNT Recipes Digest by Alice Poe <afpoe@...> on Apr 17, 1998