| CATEGORY |
CUISINE |
TAG |
YIELD |
| Grains |
Jewish |
|
1 |
Servings |
INGREDIENTS
| 1 |
|
15- to 16- ounce chick |
|
|
peas garbanzo beans |
|
|
drained |
| 3 |
|
Tablespoonss good-quality |
|
|
olive oil |
| 1/4 |
c |
Tahini, pure sesame |
|
|
pastestir well before |
|
|
using |
| 2 |
|
Garlic cloves, chopped up |
|
|
to 4 |
| 2 |
T |
Lemon juice, preferably |
|
|
fresh about |
| 2 |
T |
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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