Tahini Bean Dip

Categories: Frugal03
Yield: 1 servings

31 oz Garbanzo beans -; (2 cans)
1/4 c Olive oil
1 tb White wine vinegar
1/4 c Coarsely-chopped yellow
-onion
2 Garlic cloves; chopped
-coarsely
1 pn Cayenne pepper
1/2 c Tahini
Salt; to taste

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@prodigy.com
~or- MAD-SQUAD@prodigy.net

09-02-1995

Recipe by: Jeff Smith

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