Mediterranean Dip with Crisp Vegetables
16th March 2007
1 pound baby carrots, peeled & washed
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
In a medium-sized skillet, place the carrots with 1 inch of water.
Bring to a boil over high heat.
Cover, reduce heat to medium and cook until carrots are very tender.
Drain most of the water & add olive oil, scallions, and garlic.
Sauté without a lid for 5 minutes.
Place the mixture in a food processor along with garbanzo beans, spices, lemon juice, and sesame oil.
Process until just slightly chunky.
Stir in extra water if too thick.
Add salt & pepper to taste.
Drain vegetables; serve with dip & garnish with olives, scallions, and lemon slices
If you were interested in Mediterranean Dip with Crisp Vegetables, you may also be interested in:
Mediterranean Dip with Crisp Vegetables: - 1 pound baby carrots, peeled & washed - 1 1/2 tablespoons olive oil - 1/2 cup chopped scallions - 3 cloves fresh garlic, minced - 1 16-once can garbanzo...
Frozen Vegetables: Running short on time? Tired of forgetting vegetables at the back of the refrigerator? Keep a supply of frozen vegetables on hand for fast side...
Commercially-Canned Vegetables: Canned vegetables are an indispensable convenience for busy cooks. Choose cans without dents, bulges or leaks. Heat canned vegetables, undrained, until hot; drain before serving....
Baby Vegetables: Looking for snack-sized raw veggies? Try “baby vegetables,” which are either harvested early or genetically bred miniatures. They include beans, beets, broccoli, carrots, corn, eggplant,...
Home-Canned Vegetables: Farm-fresh vegetables can be eaten throughout the year when preserved and canned. Just remember not to cook or eat home-canned vegetables if the air seal...