Recipe - Hazelnut-Pear Bread

2 cup Cooked chickpeas; (or 19 oz
can)
One fourth cup Fresh parsley
3 Cloves garlic
1 tablespoon Oilive oil
2 tablespoon Tahini; (sesame paste)
3 tablespoon Fresh lemon juice
Salt & pepper to taste
One half teaspoon Ground cumin
1 ds Cayenne pepper

This recipe is from the "MealLeaniYumm" cookbook by Norene Gilletz

Drain chickpeas, reserving about One half cup of the liquid. If using canned
chickpeas, rinse them & drain well. Process parsley & garlic until finely
minced, about 15 seconds. Add chickpeas & process until pureed. Add
remaining ingredients & process until very smooth, adding enough of the
reserved liquid for a creamy texture. Process around 3 minutes. Chill
before serving.

This makes about 2 cups. Keep refrigerated.

Posted to JEWISHFOOD digest by "leah perez" perezleah@hotmail.com on Feb
10, 1999, converted by MM_Buster v2.0l.