Thursday, September 3, 2009


I'm going to have to add tahini paste to the shopping list, because this recipe was really good as well. I think I found a way to use up the "food storage" white beans in a way that the rest of the family will like.


2 1/2 cups white beans or chick peas, drained and rinsed
2 tablespoons of tahini
2-3 tablespoons olive oil
juice of one lemon
1/2 teaspoon cumin
2 cloves garlic, crushed
1/2 teaspoon salt

Using a blender or food processor, blend the beans. Add tahini, lemon juice, cumin, garlic, olive oil, and salt until the ingredients form a creamy paste. Add small amounts of water as needed to reach the desired texture. Pour into a large serving bowl and garnish with chopped parsley. Cover and refrigerate for one hour. Serve with raw vegetables or tortilla chips.

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