Tahini bean dip
1 servings
Ingredients
| Quantity | 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 | ||
Directions
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.