16 |
ounce can of garbanzo beans, undrained |
|
| 1 | garlic clove, minced | |
| 3 TBs | olive oil | |
| 1/4 cup | fresh lemon juice | |
| 1 tsp | salt | |
| 1 tsp | ground cumin | |
| 1 tsp | dried dill weed or 1 tablespoon fresh chopped dill weed | |
| 2 TBs | fresh cilantro or parsley | |
| 1/2 tsp | black pepper | |
| 1/4 tsp | crushed red pepper |
1. Place all ingredients in food processor
2. Puree until smooth.
3. Scrape down sides of bowl often.
4. If mixture is too thick, add water, I tablespoon at a time.
Reprinted courtesy of Carol Fenster, Ph.D.
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