 |
Prep Time: 15 Minutes Cook Time: 0 Minutes |
Ready In: 15 Minutes Servings: 6 |
|
My Mom gave me this recipe. She got it from Molly Katzen's Moosewood cookbook. It's surprisingly creamy and flavorful. This is the perfect snack inbetween meals. I like it with fresh carrots or pita chips. Ingredients:
2 -3 garlic cloves, sliced |
1 cup fresh parsley |
2 scallions (or substitute chives) |
3 cups cooked chickpeas (30 ounces canned garbanzos) |
6 tablespoons tahini paste |
6 tablespoons lemon juice |
3/4 teaspoon salt |
cayenne |
cumin |
Directions:
1. Place garlic, parsley, and scallions in a blender or food processor and mince.
2. Add remaining ingredients and puree to a thick paste. You can mince and mash by hand for a coarser texture if preferred.
3. Chill if you aren't eating right away.
|
|