| CATEGORY |
CUISINE |
TAG |
YIELD |
|
|
Cklive13 |
1 |
Servings |
INGREDIENTS
| 1 |
|
Red bell pepper |
| 2 |
|
Garlic cloves |
| 3/4 |
t |
Sea salt, or to taste |
| 1 |
|
Chickpeas -, 19 oz |
|
|
or 2 cups cooked chickpeas |
| 1/3 |
c |
Tahini |
| 1/3 |
c |
Water |
| 1/2 |
t |
Ground cumin, or to taste |
| 2 |
T |
Fresh lemon juice -, to 3 |
|
|
tbspns or to |
|
|
taste |
|
|
Whole Wheat Pita Toasts, see |
|
|
* Note |
INSTRUCTIONS
Note: See the "Whole Wheat Pita Toasts" recipe which is included in
this collection. Preheat broiler. Quarter bell pepper and discard
stem, ribs, and seeds. Arrange pepper pieces, skin-side up, on a
baking sheet and broil about 2-inches from heat until skins are
blistered and charred, about 5 to 8 minutes. Transfer pepper pieces to
a bowl and cover with plastic wrap. Let peppers stand until cool
enough to handle and peel off and discard skins. Transfer pepper to a
food processor and puree. In a mortar and pestle pound garlic and salt
to a paste and add to food processor. Rinse chickpeas well in a
colander and drain. Add chickpeas, tahini, water and cumin to the food
processor and puree. Season with salt and lemon juice. Serve hummus
with Whole Wheat Pita Toasts. This recipe yields 2 1/2 cups. Recipe
Source: COOKING LIVE with Sara Moulton Recipe courtesy of Kempe Miles
Minifie From the TV FOOD NETWORK - (Show # CL-9148) Formatted for
MasterCook by Joe Comiskey, aka MR MAD - jpmd44a@prodigy.com ~or-
MAD-SQUAD@prodigy.net 02-16-1999 Recipe by: Kempe Miles Minifie
Converted by MM_Buster v2.0l.
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