Ingredients:
1 package Frieda’s Garbanzo Beans, cooked according to label directions
3 tablespoons tahini (sesame paste) or 3 tablespoons sesame seed + 2 tablespoons salad oil
1/4 cup lemon juice
2 tablespoons minced parsley
2 cloves garlic, cut up
1 Frieda’s Shallots, cut up
1/4 teaspoon ground cumin
1 teaspoon salt
Vegetable dippers, cut into bite-sized slices or sticks, such as Frieda’s Jicama,
zucchini or yellow squash, carrots, Frieda’s Snow Peas, or Frieda’s Hot House Cucumber
Pita bread rounds, cut into eighths
Steps:
Drain cooked beans, reserving 1/4 cup of the cooking liquid (or add water to remaining liquid to make 1/4 cup). Place beans and reserved liquid in blender container or food processor bowl along with the tahini or substitute, lemon juice, parsley, garlic, shallot, pepper, cumin, and salt. Cover and blend till very smooth, scraping down sides of blender or food processor if necessary (stop machine first). Turn mixture into a lettuce-lined bowl and garnish with more parsley if desired. Serve with vegetable dippers and pieces of the pita bread.