| CATEGORY |
CUISINE |
TAG |
YIELD |
|
Lebanese |
Ethnic |
1 |
Servings |
INGREDIENTS
| 2 |
|
16 oz.cans |
| 1 |
c |
Water |
| 1 |
c |
Tahini (sesame paste) |
| 1 |
ts |
Cumin powder |
|
|
Juice of 2 lemons |
| 4 |
|
8 cloves |
| 1/4 |
c |
Extra virgin olive oil |
| 1 |
ts |
Salt |
|
|
Garnish: |
|
|
Olive oil |
|
|
Cumin powder |
|
|
Syrian pepper (coarsely |
|
|
Ground — red pepper) |
|
|
Chopped parsley |
| 12 |
|
To 18 |
|
|
Chickpeas |
|
|
Garlic — (don't be shy) |
|
|
Chickpeas |
INSTRUCTIONS
Drain liquid from chickpeas and wash under cold water. Set aside chickpeas
for garnish. Put remaining chickpeas in bowl of food processor; add water,
Tahini, garlic, 1 teaspoon cumin, and 1/4 cup of olive oil. Process on
high speed. Juice lemons and add lemon juice through feed tube while
processing. If mixture seems too stiff (should be like a fairly stiff dip),
add 1 or 2 tablespoons water while processing. Keep processing until very
smooth, about 5 to 7 minutes. Divide among 4 individual shallow serving
bowls, mounding in bowl with slight hollow in center. Decorate with cumin
powder and Syrian pepper by alternating lines of spice into 8 spokes from
center of mound. Drizzle heavily with olive oil. Sprinkle center of mound
with chopped parsley and decorate with 2 or 3 chickpeas in center. Serve
with pita bread. Pita bread is torn into little pieces at the table and
used to scoop up Hummus as you would a dip. Use as an accompaniment to
baked chicken, Kibbeh (Lebanese Meat Loaf) or shish kabobs. Mardiros
Hatsakorzian
Recipe By : Rosilyn
File ftp://ftp.idiscover.co.uk/pub/food/mealmaster/recipes/mmdja006.zip
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