Post by carnation037 on Oct 10, 2002 19:45:03 GMT -6
Sundried Tomato Dip
1 c. chopped sundried tomatoes
1 15oz. can chickpeas, rinsed and drained, optional
1 clove garlic
1/4 c. lemon juice
3 tbsp. tahini
2 tbsp. olive oil
2 tbsp. fresh parsley
1 tbsp. tamari or soy sauce
1 1/2 tsp. ground cumin
1/2 tsp. ground red pepper
1 pinch salt
Soak sundried tomatoes in boiling water for 10 min.
Drain and cool.
In a blender/food processor, add all ingredients except tomatoes.
Process until smooth.
Place in a small dish and add tomatoes, coating evenly.
Serve with crackers, celery sticks, cheese, meats, pita
wedges, etc.
Makes 2 cups.
1 c. chopped sundried tomatoes
1 15oz. can chickpeas, rinsed and drained, optional
1 clove garlic
1/4 c. lemon juice
3 tbsp. tahini
2 tbsp. olive oil
2 tbsp. fresh parsley
1 tbsp. tamari or soy sauce
1 1/2 tsp. ground cumin
1/2 tsp. ground red pepper
1 pinch salt
Soak sundried tomatoes in boiling water for 10 min.
Drain and cool.
In a blender/food processor, add all ingredients except tomatoes.
Process until smooth.
Place in a small dish and add tomatoes, coating evenly.
Serve with crackers, celery sticks, cheese, meats, pita
wedges, etc.
Makes 2 cups.