INGREDIENTS

INSTRUCTIONS

From: Wendy Lockman <wlockman@ra1.randomc.com>  Date: Thu, 4 Apr 1996
18:04:54 -0500 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.  //ara kent  MC-RECIPE@MASTERCOOK.COM
MASTERCOOK RECIPES LIST SERVER  From the MasterCook recipe list.
Downloaded from Glen's MM Recipe  Archive, http://www.erols.com/hosey.

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