| 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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