 |
Prep Time: 20 Minutes Cook Time: 0 Minutes |
Ready In: 20 Minutes Servings: 5 |
|
A neighbor shared this recipe at a party...it is adapted from Mediterraneo in Hermosa Beach. It always draws rave reviews. It is on the spicy side after a couple of bites. Ingredients:
1 (15 ounce) can garbanzo beans, drained |
2 (15 ounce) cans black beans, drained |
2 tablespoons extra-virgin olive oil |
1/4 cup chopped garlic |
3 tablespoons tahini paste |
1 1/2 lemons, juiced |
1 1/2 cups water, more or less as needed |
1 1/2 teaspoons cayenne pepper |
2 1/2 teaspoons cumin |
2 1/4 teaspoons salt |
1 1/2 teaspoons black pepper |
Directions:
1. In a food processor or blender, combine garbanzo beans, black beans, olive oil, garlic, tahini, and lemon juice. With the motor running, drizzle in water until the beans are blended and a smooth consistency is achieved. Add the cayenne, cumin, salt, and black pepper, then blend again. Taste and adjust seasonings as desired. Makes 4 cups. keep covered and refrigerated until served, up to five days. Serve with bread, pitas, or chips.
|
|