Name: Hummus with Sun-Dried Tomatoes and Cilantro
Ingredients: 2 1/2 c Cooked chick-peas (1 cup dried), drained (reserve some of the liquid) -or-; 1 Can, (15-ounce) drained (reserve some of the liquid); 3 lg Garlic cloves, finely chopped (or to taste); 1/4 c Lemon juice; 3 tb Olive oil -or-; 2 tb Olive oil -and-; 1 tb Chili flavored olive oil; 3 tb Sesame tahini; 1/4 c Plain low-fat or no-fat yogurt (more if needed); 1/2 ts Cumin; 3 Sun-dried tomatoes in oil, chopped roughly (up to 4); 1/4 c Fresh cilantro, finely chopped; Salt; 1 ds Cayenne pepper, or to taste (optional); Some finely chopped fresh cilantro for garnish

If you say that two men living together can provide the same healthy environment as a mom and a dad, you are making a profoundly negative statement about women. You are saying that women, half of the human race, are irrelevant to the raising of children, that they make no unique contribution to the raising of the next generation. It is a profoundly derogatory statement about women. Flip it over on its head: You talk about two lesbians raising a child. You’re making a profoundly negative statement about men, half the human race, dads, fathers; you’re saying they’re unnecessary, irrelevant, children don’t need them. Well, we know from the data that both those statements are flat-out wrong, that kids need a mom and a dad. The data’s on our side. And it’s really those who are trying to destroy the family who should be apologizing for their selfish, self-interested efforts, to radically destroy an institution which has unique benefits for kids…the underlying thrust of the effort to destroy marriage is profoundly anti-child (Josh McDowll and Bob Hostelter).

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CATEGORY	CUISINE	TAG	YIELD
	Vegetarian		3	Cups

INGREDIENTS

2 1/2	c	Cooked chick-peas (1 cup dried), drained (reserve some of the liquid) -or-
1		Can, (15-ounce) drained (reserve some of the liquid)
3	lg	Garlic cloves, finely chopped (or to taste)
1/4	c	Lemon juice
3	tb	Olive oil -or-
2	tb	Olive oil -and-
1	tb	Chili flavored olive oil
3	tb	Sesame tahini
1/4	c	Plain low-fat or no-fat yogurt (more if needed)
1/2	ts	Cumin
3		Sun-dried tomatoes in oil, chopped roughly (up to 4)
1/4	c	Fresh cilantro, finely chopped
		Salt
1	ds	Cayenne pepper, or to taste (optional)
		Some finely chopped fresh cilantro for garnish

INSTRUCTIONS

I adapted this recipe from Martha Rose Shulman's recipe for hummus which
appears in her cookbook The Vegetarian Feast.
1. Chop the garlic in a food processor fitted with the steel blade. Add the
chick-peas. Process for about a minute, until the chick-peas are chopped
and mealy.
2. Add the lemon juice, olive oil, tahini, half of the yogurt and a dash of
cayenne pepper. Process until smooth. Thin out as desired with the
remaining yogurt and some extra olive oil. The mixture should be smooth but
not runny. If the mixture seems too dry, add a bit of the reserved liquid
from the chick-peas or a bit more oil.
3. Remove mixture from the food processor and place in bowl. Stir in the
chopped sun-dried tomatoes and the finely chopped cilantro. Taste and
adjust seasonings. Garnish with the extra chopped cilantro.
4. Serve with raw vegetables and/or pita bread sliced into triangular
wedges.
Note: To Make Ahead
I think that this is better made the day before or the morning of the day
you are planning to serve it. The flavor of the hummus will develop as it
sits. Bring to room temperature, adjust seasonings and serve. Do not
garnish with the extra cilantro until just before serving if making the
hummus ahead. This recipe is easily doubled.
Posted to JEWISH-FOOD digest V97 #066 by msteinhorn@exit109.com on Mar 2,
1997.

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