Tahini Bean Dip

Course : Greek
Serves: 1
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31 ounces garbanzo beans - -- (2 cans)
1/4 cup olive oil
1 tablespoon white wine vinegar
1/4 cup yellow onion -- coarsely-chopped
2 cloves garlic -- chopped coarsely
1 dash cayenne pepper
1/2 cup tahini
1 teaspoon salt -- to taste

Preparation / Directions:

Open both cans of garbanzos and drain the juice from one. Pour the contents of both cans into a food processor and all other ingredients. Process until very smooth. Serve as a dip for crackers, olives, pita bread, cucumber slices. This recipe makes about 4 cups of dip. Comments: This paste is common throughout the Middle East. This Greek version is a bit different from the Middle Eastern version in that it includes vinegar and cayenne pepper.

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