Middle Eastern Dip

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READY IN: 2hrs 5mins
Recipe by the_cookie_lady

From Cooking Light's 1991 Annual Cookbook. Uses garbanzo beans and red pepper. Makes 2 cups. Cook time is actually 2 hours of refrigeration.

Ingredients Nutrition


  1. Drain garbanzo beans, reserving 2 TBL liquid; set aside.
  2. Combine reserved liquid, 2 TBL lemon juice, sesame seeds, garlic, sesame oil, cumin and red pepper in container of an electric blender or food processor; top with cover and process until smooth.
  3. Add garbanzo beans, remaining lemon juice and parsley; process until smooth.
  4. Transfer mixture to a medium bowl, and stir in tomato.
  5. Cover and chill at least 2 hours.
  6. Serve with toasted pita triangles.

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