Tahini bean dip

Yield: 1 servings

Measure Ingredient
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
½ cup Tahini
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@...

~or- MAD-SQUAD@...

09-02-1995

Recipe by: Jeff Smith

Converted by MM_Buster v2.0l.

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