Yield: 4 to 6 servings.
When I first bought a food processor in the mid-1970's, it seemed like a gift from heaven for cooks. Suddenly, a whole world of quick purées, spreads, terrines, and soups opened up to the home cook. With a food processor or blender, this zesty spread can be made in 10 minutes. Serve over pita bread or garlic toast.
One 15-ounce can of chickpeas, drained
1/3 cup sesame paste (tahini), stirred well
1 clove garlic, peeled
2 scallions, chopped
1/4 cup water
1/2 teaspoon sesame oil
1 teaspoon cumin powder
1/4 cup chopped fresh coriander (optional)
1/3 cup canned water-packed tuna, drained
2 tablespoons fresh lemon juice
Tabasco to taste
Salt and freshly ground black pepper to taste
1. Combine all ingredients in the bowl of a food processor. purée to a coarse texture. Cover and keep cool until ready to serve.
Cooking with the 60-Minute Gourmet
300 Rediscovered Recipes From
Pierre Franey's Classic New York Times Column
By Pierre Franey and Bryan Miller
Times Books, August 1999
Recipe Reprinted by permission.
This page created October 1999
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