Mediterranean Dip with Crisp Vegetables
25th February 2008
- 1 1/2 tablespoons olive oil
- 1/2 cup chopped scallions
- 3 cloves fresh garlic, minced
- 1 16-once can garbanzo beans, rinsed & drained
- 1/2 teaspoon cumin
- 1 pinch cinnamon
- 2 tablespoons fresh lemon juice
- 1/2 teaspoon toasted sesame oil
- Kosher salt & pepper to taste
- 1/2 - 2/3 cup water
- Assorted vegetables - such as: celery, Belgian endive leaves, cauliflower & broccoli, bell pepper triangles, jicama matchsticks & snow peas soaked in ice water
Drain vegetables; serve with dip & garnish with olives, scallions, and lemon slices.
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