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Serve with cucumber rounds, red bell pepper strips, and sticks of jicama.
1 garlic clove, peeled
1 1-inch-long piece peeled fresh ginger
2 cups garbanzo beans (chickpeas; from two 15-ounce cans), drained, 3
tablespoons liquid reserved
1/4 cup cashew butter
3 tablespoons unseasoned rice vinegar
1 1/2 teaspoons soy sauce
1/2 teaspoon chili-garlic sauce*
1/2 teaspoon freshly ground star anise
1/4 cup chopped fresh cilantro
1 green onion, chopped
2 whole star anise (optional)
Using on/off turns, mince garlic and ginger in processor. Add beans, reserved
bean liquid, cashew butter, rice vinegar, soy sauce, chili-garlic sauce, and
ground star anise. Process mixture to coarse puree. Add cilantro and green
onion; process to combine. Transfer to bowl; garnish with whole star anise, if
*Available in the Asian foods
section of many supermarkets and at Asian markets.
Makes about 2 1/2 cups.
Appetizers! Appetizer Recipes! World Cooking! International Recipes!
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Site Updated November 2008
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Appetizers! Appetizer Recipes!