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Prep Time: 5 Minutes Cook Time: 0 Minutes |
Ready In: 5 Minutes Servings: 10 |
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Try serving this dip with various veggies or pita bread slices.Marina Castle, North Hollywood, California Ingredients:
2 garlic cloves, peeled |
1 can (15 ounces) white kidney or cannellini beans, rinsed and drained |
1/4 cup tahini |
3 tablespoons lemon juice |
1-1/2 teaspoons ground cumin |
1/4 teaspoon salt |
1/4 teaspoon crushed red pepper flakes |
2 tablespoons minced fresh parsley |
pita breads, cut into wedges |
Directions:
1. Place garlic in a food processor; cover and process until minced. Add the beans, tahini, lemon juice, cumin, salt and pepper flakes; cover and process until smooth.
2. Transfer to a small bowl; stir in parsley. Refrigerate until serving. Serve with pita wedges. Yield: 1-1/4 cups.
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