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Chick-Pea and Sesame Dip

Source: Burt Wolf's Menu Cookbook
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Active Time:  5 Minutes
Total Time:  5 Minutes
  Makes 6 cups
4 cups cooked chickpeas (garbanzo beans)
1/4 cup cold water
1/4 cup peanut oil
2 tablespoons sesame oil
1 cup tahini (sesame paste)
1/2 tablespoon ground cumin
Juice of 2 limes
2 dashes of Tabasco sauce
2 garlic cloves, crushed
1 1/4 teaspoons coarse salt
1/2 to 3/4 cup red bell pepper strips
Pita bread or other bread, cut into triangles, warmed or toasted
In a food processor or blender, combine the chickpeas, water, oils, tahini, cumin, lime juice, Tabasco, garlic, and salt. Puree until light and fluffy.

If you are using a blender, the ingredients may be divided into 2 or 3 separate batches. Taste the dip and adjust the seasoning if necessary. If the mixture is too thick, add more lime juice or sesame oil.

Scrape into a decorative bowl and garnish with the pepper strips.

Serve with triangles of warm or toasted bread.

Recipe reprinted by permission of Doubleday. All rights reserved.
Date Added: 01/01/2008
Part of These Recipe Collections Find Similar Recipes »
 Hearty Bean Dips
Nutrition Facts per Serving
Yield:   Makes 6 cups
Calories: 717
Sodium: 732mg
Fiber: 14g
Carbohydrates, Total: 72g
Protein: 23g
% Cal. from Fat: 51%
Fat. Total: 41g
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