Hummus With Sun-dried Tomatoes And Cilantro

Here’s our own list that emerged in our childrearing years: 1. Don’t be a tattletale. 2. If you receive a gift you don’t like, do your best not to show disappointment. And say something nice like “Thank you for remembering my birthday.” 3. Don’t gossip. If you do, you won’t be a trustworthy friend, and you will displease God (Prov. 11:11-12; 18:13). 4. Don’t whisper secrets in front of other people. The person left out will get hurt feelings. 5. Cheerfully greet the members of your family in the morning. 6. Always answer when you’re spoken to- and do so respectfully. 7. When you haven’t heard someone clearly, don’t grimace in irritation, but kindly say, “Excuse me?” 8. Always address adults as Mr. or Mrs. or Miss, never by their first names. If they are particularly close family friends, your parents may want you to call them “Aunt” or “Uncle.” This shows respect. In the Southern states children use the friendly but respectful “Miss Suzy” or “Miss Martha” when speaking to adult acquaintances. The important thing here is developing a respect for authority, a quality sadly lacking in our country today (Kent and Barbara Hughes).

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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		Garlic cloves, finely
		chopped or to taste
1/4	c	Lemon juice
3	T	Olive oil -or-
2	T	Olive oil -and-
1	T	Chili flavored olive oil
3	T	Sesame tahini
1/4	c	Plain low-fat or no-fat
		yogurt more if needed
1/2	t	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.  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. 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. 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. 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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