1 T Safflower Oil 2 T Chopped Onion 1 x Clove garlic, minced 1/4 c Minced fresh parsley 1 t Basil 1/4 t Ground Coriander 1/4 t Oregano 1/4 t Black pepper 15 oz Can drained Chick Peas 3 T Lemon juice 2 T Toasted Sesame seeds 1 ds Cumin GARNISH: lemon wedges, cherry tomatoes, or fresh parsley sprigs (opt) In a small skillet, heat oil; saute onion and garlic until onion is softened. Add seasonings. Stir just long enough to soften parsley. In food processor, combine rinsed and drained chick peas and lemon juice; process until smooth. Stir in onion and herb mixture; stir in sesame seeds. Spoon into serving bowl. Top with garnish if desired. Makes 1 1/2 cups VARIATIONS: - substitute 15-oz can Great Northern beans for chick peas. Use only 2 T lemon juice, since this is a moister bean. ~ replace chick peas with 1/2 lb firm tofu (1 cup) and 1/2 cup tahini; us
e only 1 T lemon juice and add 1 T soy sauce.
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