| CATEGORY |
CUISINE |
TAG |
YIELD |
| Grains |
|
Dips, Ethnic |
1 |
Servings |
INGREDIENTS
| 2 |
c |
Dry chick peas |
| 1 |
lb |
Jar tahini |
| 3 |
|
Garlic cloves |
| 1/4 |
c |
Soy sauce, natural (tamari) |
| 1 |
|
Lemon |
|
|
Onion |
|
|
Water from cooked beans |
| 2 |
ts |
Cumin, powdered (optional) |
|
|
Paprika for garnish |
|
|
Parsley for garnish |
INSTRUCTIONS
Soak beans overnight. Drain and place on cookie sheet. Freeze several
hours. cook frozen beans in double amount of water with onion in it or
cook in a pressure cooker instead of freezing first. Blend cooked beans
(pureeing while still warm makes blending easier) and onion a little at a
time, using as much water as necessary to keep blender going. Add garlic
cloves, soy sauce and lemon juice to taste along with beans. If you're
using cumin, add it now. When all beans have been blended with other
ingredients to a thick sauce, place in a large bowl. Add one jar of tahini
and mix well, adding more tamari, garlic, or lemon juice if a stronger
flavor is desired. (add more water for thinner consistency.) Place on a
shallow dish, spread smoothly and sprinkle with paprika and parsley. Serve
with pita strips, use as a sandwich spread, or stuff into celery.
VARIATIONS: a) Avocado Hoomus: mash in 1 large ripe avocado b) Eggplant
Hoomus: mash in one medium baked eggplant (no skin) and mix with cumin
added to garbanzo tahini blend.
Mara kent
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