Saturday, February 19, 2011


16 oz. can garbanzo beans, tend not to drain

3 tablespoons cold pressed olive oil

1 clove garlic or more, finely mashed

1 teaspoon parsley

3 tablespoons freshly squeezed lemon juice

dash of cayenne pepper

Add garbanzo beans using the water which is in the can, sesame oil, garlic, freshly squeezed lemon juice, cayenne, and 1/4 cup from the cooking water with a blender. Process until smooth. Increase the amount of water if mixture is too thick. Allow to chill inside the refrigerator not less than 60 minutes. Spread over a flat platter and garnish with parley. Serve with vegetables.

Monday, February 7, 2011

Indian “Red” Relish

1 onion or 3 cloves garlic, chopped

8 oz. tomato paste

3 tablespoons cold pressed olive oil

1/2 teaspoon cayenne

1 teaspoon curry

1/4 teaspoon salt

1/4 teaspoon black pepper

1 tablespoon fresh lemon juice

1/4 cup water

Mix all above ingredients. Serve with vegetables or corn chips. It's also possible to add one 15 oz. can of kidney beans and some pine nuts (pignoli).

Thursday, February 3, 2011

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