Description: To give this classic Middle Eastern dish an Asian twist almost seems blasphemous. But I've been on a bit of a kick trying Asian dishes so I decided to experiment. The soy sauce and ginger give it that little hint of the flavors so often found in Asian dishes.
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30-oz can Chickpeas, drained
2 tbsps Tahini
2 tbsps Extra Virgin Olive Oil
4 tbsps Lime Juice
1 tbsp Soy Sauce
1 tbsp Ginger, minced
1/2 tbsp Garlic, minced
1/2 tsp Salt
1/2 tsp Crushed Red Pepper
Put all of the ingredients into a food processor (or blender) and puree until nice and smooth. Serve with warmed pita wedges for dipping.
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-The Cook's Compass team
16 August 2007
Please use the links below to send us a comment or participate in our forum.
Thank you!
-The Cook's Compass team
16 August 2007
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