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Lemony Chickpea-and-Tuna Spread

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.

Buy the Book!

 

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
Hardback, $30.00
ISBN: 0-8129-3094-0
Recipe Reprinted by permission.

 

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This page created October 1999

 
 
 
 

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