| CATEGORY |
CUISINE |
TAG |
YIELD |
| Grains |
Jewish |
|
1 |
Servings |
INGREDIENTS
| 1 |
cn |
(15- to 16- ounce) chick peas (garbanzo beans), drained |
| 3 |
|
Tablespoonss good-quality olive oil |
| 1/4 |
c |
Tahini (pure sesame paste)(stir well before using) |
| 2 |
|
Garlic cloves, chopped (up to 4) |
| 2 |
tb |
Lemon juice, preferably fresh, about |
| 2 |
tb |
Cold water (or more, if needed when using a blender) (up to 3) |
|
|
Salt and freshly ground black pepper to taste |
INSTRUCTIONS
From: The Jewish Holiday Cookbook, Gloria Kaufer Greene
Put the chick peas, oil, tahini, garlic, lemon juice, and water into a food
processor (fitted with a steel blade) or a blender. Process until smooth,
scaping down the sides of the container a few times. (With a blender, it
may be necessary to add 1 to 2 tablespoons more water to avoid clogging the
blades.) Add the seaonings to taste.
Spoon the humus into a small serving dish and refrigerate for several
hours. Take out and bring to room temperature. Sprinkle a few drops of
olive oil on top before serving. Accompany the humus with pita bread
triangles.
Posted to JEWISH-FOOD digest V97 #060 by Simons <icsimons@airmail.net> on
Feb 22, 1997.
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