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Title: Tangy Garbanzo Dip
Categories: Appetizer
Yield: 1 Servings
| 15 | oz | Can garbanzo beans, drained & rinsed |
| 2 | Scallions, chopped | |
| 3 | tb | Water |
| 2 | tb | Soy sauce |
| 3 | ts | Grated fresh ginger |
| 1 | ts | Rice vinegar |
| 1/2 | ts | Honey Dash or two Tabasco |
Combine all ingredients in food processor or blender and process until smooth and creamy.
Review by kjb2@postoffice.mail.cornell.edu (Kathy Brese): "I made this one and IMHO it was pretty awful! I really didn't like the flavor of the ginger with the garbanzos. I think my tastebuds expected cumin, not ginger. I did let it sit a few days to see if it needed time to mellow, but it still tasted yucky to me." From: "Anne.Cox" <20676AC@msu.edu> "I agree! We didn't like the ginger-garbanzo combo at all, and it got worse and worse as it aged in the fridge...the raccoons climbed into the compost to eat it, though. I didn't like the mushroom dip/puree thing at all, either."
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