GARBANZO MOCK CHEESE DIP

Yield: 6 servings
2 large tomatoes, diced
1 small onion, diced
1/2 green bell pepper, diced
4 cloves garlic, minced
1/3 cup water

1 1-pound can garbanzo beans, drained,
liquid reserved
1/2 cup (120 ml) reserved garbanzo liquid
3 tablespoons tahini
3 tablespoons tomato paste
1 teaspoon salt or to taste
1/2 teaspoon ground cumin
1/2 teaspoon ground coriander
2 pinches cayenne pepper

Garnish
Dash paprika
1 to 2 tablespoons chopped parsley or cilantro

Preheat the oven to 350 degrees. Combine the
tomatoes, onion, bell pepper, and garlic in a
4-quart saucepan or large deep skillet. Add the
water and cook and stir over medium-high heat
for about 5 to 6 minutes, stirring occasionally,
until most of the liquid is absorbed and the
vegetables are soft. Transfer to an attractive
ovenproof casserole or souffle dish.

Combine the garbanzo beans, garbanzo liquid,
tahini, tomato paste, salt, cumin, coriander,
and cayenne pepper in a food processor and
process until creamy.

Pour the garbanzo mixture into the casserole
dish with the cooked vegetable mixture. Mix
well, and adjust the seasoning if needed.

Warm in the preheated oven 15 to 20 minutes,
or until hot and bubbly. Garnish with paprika
and chopped parsley and serve.