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Recipe by: hermen
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See below ingredients and instructions of the recipe
3 c Garbanzo Beans; Cooked
1/4 c Water
1/2 c Tahini; Sesame Paste
1/3 c Lemon Juice
1 1/2 tb Garlic; Chopped
1 tb Salt
1 ts Cumin; Ground
2 tb Olive Oil
-------------------------GARNISHES------------------------------
1 x Lemon Slices
1 x Parsley; Chopped
1 x Paprika
Puree the beans with the water in a food processor or blender to the
consistency of a smooth, mashed-potatolike paste. (The beans can also
be mashed with the water by hand) Add the tahini, lemon juice,
garlic, salt and cumin. Continue mixing until light and fluffy. Put
into a serving bowl and swirl in the olive oil. Sprinkle on paprika
and garnish with lemon slices and chopped parsley. Serve at room
temperature. Makes about 4 1/4 cups of dip. SUGGESTED DIPPERS: Pita
Bread Triangles, Celery, Carrots, Fennel, Cheddar Cheese
Celebrity chef with 3 stars at the Michelin Guide, with worldwide restaurants!
English celebrity chef also known as The Naked Chef. BBC food television shows.
Top chef of the "California Cuisine" all over U.S. Earnings: $16 million
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