(Serves 4)Toast seeds in toaster oven for 5 minutes. Grind in spice mill.
2 tablespoon sesame seeds
Combine ground sesame seeds, beans, garlic, juice and oil in a mini food processor. Puree.
1/2 cup Garbanzo Beans (I use the cooked, frozen Hanover brand without salt)
1 small garlic clove
1 tablespoon fresh lemon juice
1 teaspoon sesame oil
(Serves 2)Saute cauliflower in oil for a few minutes. Add curry and water. Cover and steam for 10 minutes.
1 teaspoon olive oil
1 small cauliflower, cut in small flowers
1/2 teaspoon curry powder
1/4 cup water
My dish was eaten for breakfast with 4 toasted cocktail rye breads, an orange and a glass of skim milk.
Have a happy week!