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Roasted Saffron Chickpea Dip



Roasted Saffron Chickpea Dip, as seen in the Summer 2006 Issue of 'Homefront Magazine'.

Sorry no picture available.





Appetizer
Spring / Summer




Yield: A medium sized portion

1 can chickpeas (48oz), reserve liquid
1/2 tsp saffron, soaked in 1/4 chickpea liquid
1/8 tsp cayenne pepper
1/2 tsp salt
Fresh ground pepper to taste
2 tbsp tahini paste
1 tsp chopped garlic
Juice of 1 lemon



Combine all ingredients, except chickpea liquid in food processor. Adjust seasoning if required, thin to desired consistency by adding extra liquid from chickpeas.


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