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|1||15 oz. can garbanzo beans|
|3||tablespoons sesame tahini|
|3||tablespoons lemon juice|
|1/8||teaspoon cayenne pepper|
|2||tablespoons minced parsley|
|6||whole wheat pita breads, about 6-inch diameter|
Drain beans, reserving liquid.
Rinse beans well and place in a blender or
food processor with tahini, garlic, lemon juice, red pepper,
onion, and 3 tablespoons of the reserved bean liquid.
Whirl until smooth. With motor running,
add more of the bean liquid, a little at a time,
until mixture is smooth and thick.
Transfer to a shallow bowl and sprinkle with parsley.
Offer with pita crisps* and raw vegetables such as carrot
and celery sticks.
*Pita Crisps: Cut 6 whole wheat pita breads
(6-inch diameter) in half crosswise.
Peel halves apart; stack and cut into 3 wedges.
Place in a single layer on baking sheets and
bake in a 350 degree oven until browned and crisped,
about 12 to 15 minutes.