| CATEGORY | CUISINE | TAG | YIELD | |
|---|---|---|---|---|
| Chinese | Digest, Feb95, Fatfree | 1 | Servings | |
INGREDIENTS
| 2 | To 3 medium cloves garlic, | |
| Sliced [I use more, but I | ||
| Love garlic!] | ||
| 1 | Large handful parsley | |
| 2 | Healthy scallions, in 1-inch | |
| Pieces | ||
| 3 | c | Cooked chick-peas |
| 6 | tb | Tahini [First I cut down to |
| One, now I just use a few | ||
| dr | Chinese | |
| Sesame oil] | ||
| 6 | tb | Fresh lemon juice [I use |
| Quite a lot more – one or | ||
| Two whole lemons, | ||
| Squeezed] | ||
| 3/4 | To 1 tsp. salt (to taste) | |
| 1 | Cayenne and a little cumin, | |
| To taste [she says optional, | ||
| But I don't!] |
INSTRUCTIONS
1) Place garlic, parsley and scallions in a food processor or blender, and mince. 2) Add chick peas, tahini [or oil], lemon juice, and salt, and puree to a thick paste. [I grind the chick peas separately first, it makes life much easier]. 3) Season to taste with cayenne and cumin. Transfer to a tightly lidded container and chill. The green colour can be a bit disconcerting at first, and it does taste a bit different, using sesame oil instead of tahini. But it is still good, I feel. Source: adaptation of the Hummus recipe from Mollie Katzen's "Moosewood Cookbook". Posted by "Hadass Eviatar" <eviatar@noether.ibd.nrc.ca> to the Fatfree Digest [Volume 15 Issue 16] Feb. 16, 1995. Individual recipes copyrighted by originator. FATFREE Recipe collections copyrighted by Michelle Dick 1995. Formatted by Sue Smith, SueSmith9@aol.com using MMCONV. Archived through kindness of Karen Mintzias, km@salata.com. 1.80á File ftp://ftp.idiscover.co.uk/pub/food/mealmaster/recipes/fatfreex.zip
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