Ingredients:
1 (14.5 ounce) can chickpeas (garbanzo beans), drained
2 rounded tablespoons tahini sesame paste, found in both dairy and dry specialty foods sections (note: I haven't looked at our commissary yet though!)
A drizzle extra-virgin olive oil
1/2 teaspoon crushed pepper flakes
1 teaspoon (1/3 palm full) ground cumin
1 teaspoon (1/3 palm full) ground coriander
1 clove garlic, crushed
Coarse salt
1/2 lemon, juiced
Pita breads, grilled and cut into wedges for dipping
Directions:
*Combine beans, tahini, oil, pepper flakes, cumin, coriander, garlic, salt, and lemon juice in food processor bowl and grind into a smooth paste.
*Transfer to a small dip dish and surround spread with warm pita wedges.
*Note: This recipe makes a great appetizer, or anytime snack.
Source: Rachael Ray
Submitted by: Michelle Meadows Turner
No comments:
Post a Comment