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Moroccan Spicy Bean Dip


1 TSP paprika
1/4 TSP fennel seeds, crushed
1/4 TSP ground ginger
1/4 TSP ground cumin
1/8 TSP ground red pepper (Cayenne)
Pinch ground cinnamon
1 can (15 to 19 oz) garbanzo beans, rinsed and drained
2 TBSP olive oil
1 TBSP fresh lemon juice
1/2 TSP salt
1/4 TSP ground black pepper

MAKES 1-2/3 CUPS

In 1-quart saucepan over medium-low heat, heat first 6 ingredients, stirring, until very fragrant, 1 to 2 minutes. Remove from heat.

In food processor with knife blade attached, combine garbanzo beans, olive oil, lemon juice, salt, black pepper, toasted spices, and 1/4 cup water; blend until smooth. Transfer to small serving bowl.




STACKS, The Art of Vertical Food

This page is maintained by Chef Frank Fileccia, CCC, CEC, GOM (Frank's Recipes)
Copyright © Frank Fileccia 1998, 1999, 2000, 2001, 2002, 2003, 2004.