Yield: 1 servings
|31 ounces||Garbanzo beans -; (2 cans)|
|¼ cup||Olive oil|
|1 tablespoon||White wine vinegar|
|¼ cup||Coarsely-chopped yellow onion|
|2||Garlic cloves; chopped coarsely|
|1 pinch||Cayenne pepper|
|Salt; to taste|
Open both cans of garbanzos and drain the juice from one. Pour the contents of both cans into a food processor and all other ingredients. Process until very smooth. Serve as a dip for crackers, olives, pita bread, cucumber slices. This recipe makes about 4 cups of dip.
Comments: This paste is common throughout the Middle East. This Greek version is a bit different from the Middle Eastern version in that it includes vinegar and cayenne pepper.
Recipe Source: THE FRUGAL GOURMET by Jeff Smith From the 09-30-1992 issue - The Springfield Union-News
Formatted for MasterCook by Joe Comiskey, aka MR MAD - jpmd44a@...
Recipe by: Jeff Smith
Converted by MM_Buster v2.0l.