Mom's Carlsbad Dip
courtesy of Karla Coreil - an avid hiker
from Louisiana
16 ounces canned tomatoes, diced, with juice
1 1/2 cups garbanzo beans, drained and rinsed (1 can)
1/2 cup lemon juice (about 2 - 3 large lemons)
5 garlic cloves
basil
dash salt
dash pepper
1/8 cup olive oil
2 roasted sweet peppers (1 red, 1 yellow)
1. Puree all ingredients in blender.
2. Spread onto oiled dehydrator trays.
3. Dehydrate at 135 F till crumbly.
4. Crumble. Use blender if necessary. Store in freezer
bags. (I use pint-sized bags.)
TO REHYDRATE: Add (almost) equal part water and stir.
Let sit for about 5 minutes.
Serve with pita bread, tortillas, bagel chips, or
crackers.
©
2007 Karla Coreil
use without the author's written permission is prohibited.
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