| CATEGORY | CUISINE | TAG | YIELD | |
|---|---|---|---|---|
| Vegetables, Grains | Vegetarian | Vegetarian | 6 | Servings |
INGREDIENTS
| 19 | oz | Can chickpeas |
| 1 | ts | Baking soda |
| 3 | tb | Tahini |
| 1 | Garlic clove, chopped | |
| Juice of 1 1/2 lemons | ||
| 1/2 | ts | Salt |
| 2 | tb | Cold water |
| 1 | tb | Pine nuts |
| 1 | tb | Olive oil |
INSTRUCTIONS
Combine chickpeas with their juice with baking soda & bring to a boil. Immediately remove from heat, drain & rinse thoroughly. In a food processor, combine chickpeas, tahini, garlic, lemon juice, salt & 1 Tb of water. Blend till creamy. Add rest of the water if mixture apears too thick. Refrigerate. Heat olive oil & fry pine nuts till golden brown. When ready to serve, sprinkle over hummus. Serve cold with pita bread. "The Hamilton Spectator", July 1993 From Gemini's MASSIVE MealMaster collection at www.synapse.com/~gemini
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