Chick Pea & Tahini Dip Recipe




Chick Pea & Tahini Dip Ingredients

8 oz soaked chick peas
2 each lemons, juiced
2 each crushed garlic cloves
5 tbsp olive oil
2 tbsp tahini
1 salt & pepper
1 water
1 paprika & parsley

A Recipe for
Chick Pea & Tahini Dip

 

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Both the leaves and flowers of the sage plant are used in cooking in both fresh and dried varieties. A must in most homes at Thanksgiving for the holiday stuffing served, you can also add sage to eggs, poultry, pork, beef, lamb or pasta.




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“This root [the potato], no matter how much you prepare it, is tasteless and floury. It cannot pass for an agreeable food, but it supplies a food sufficiently abundant and sufficiently healthy for men who ask only to sustain themselves. The potato is criticised with reason for being windy, but what matters windiness for the vigorous organisims of peasants and labourers?”

Denis Diderot (1713-1784) L'Encyclopedie (1751-1772)



Chick Pea & Tahini Dip

Do vegetarians eat animal crackers?

Author Unknown






Chick Pea & Tahini Dip Directions

Drain chick peas, cover with water in a pot & cook for 60 minutes.
Drain & cool. Place in a processor with lemon juice, garlic, oil,
tahini & salt & pepper. Blend till smooth adding more water if
needed. You should have a thick paste. Check seasonings. Garnish
with paprika & parsley. Serve with pita bread.

"Entertaining with Cranks"

Serves: 6

 

 

 

 

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Chick Pea & Tahini Dip Recipe from the Recipes-To-go.com Appetizer Recipe Cookbook

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