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Hummus With Sun-dried Tomatoes And Cilantro

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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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