| CATEGORY |
CUISINE |
TAG |
YIELD |
| Grains |
|
Dip |
12 |
Servings |
INGREDIENTS
| 2 |
|
Cloves garlic, peeled |
| 1 |
|
19-oz garbanzo beans |
|
|
drained reserve liquid |
| 1/2 |
c |
Tahini |
| 6 |
T |
Lemon juice |
| 1 |
t |
Salt |
|
|
Pepper, to taste |
|
|
Olive oil, for garnish |
|
|
Paprika, for garnish |
INSTRUCTIONS
From: AUNTIEFIFI@aol.com Date: Mon, 29 Apr 1996 22:12:54 -0400 Recipe
By: Mimi Markofsky Drop the garlic cloves through the feed tube of a
food processor that has been fitted with a steel blade. Stop the
machine and add the garbanzo beans. Puree the beans with the garlic.
Add the tahini, lemon juice, salt and pepper. Through the feed tube,
slowly add the reserved liquid from the garbanzo beans, until the
hummous is the desired consistency. Serve with in a bowl or on a flat
dish, drizzled with olive oil and sprinkled with paprika. Serve with
pita or crackers. Keeps refrigerated for 2 weeks.
MC-RECIPE@MASTERCOOK.COM MASTERCOOK RECIPES LIST SERVER MC-RECIPE
DIGEST V1 #64 From the MasterCook recipe list. Downloaded from Glen's
MM Recipe Archive, http://www.erols.com/hosey.
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