| CATEGORY | CUISINE | TAG | YIELD | |
|---|---|---|---|---|
| Vegetables | Arab | Dips &, Spreads | 1 | Servings |
INGREDIENTS
| 2 | c | Cooked chickpeas; freshly cooked or canned |
| 1 1/2 | ts | Salt |
| 1/2 | c | Vegetable oil; (1/2 to 3/4) |
| 2 | tb | Coarsely chopped parsley or chopped mint |
| 3 | Cloves garlic; finely chopped | |
| 1/4 | c | Fresh lemon juice |
INSTRUCTIONS
If chickpeas are canned, drain them through a sieve and wash under cold running water until water runs clear. Spread on paper towels and let them dry. To make humus, in a blender, place the chickpeas, salt, garlic, 1/2 cup oil and 1/4 cup lemon juice in container at high speed for 10 seconds. Stop blender, scrape down sides and blend again, adding enough oil to prevent clogging. Finished humus should be smooth puree, just thick enough to hold shape in a spoon. Transfer to serving dish and sprinkle with parsley or mint. Serve with flat Arabic bread or sesame seed crackers. Posted to recipelu-digest Volume 01 Number 454 by "Diane Geary." <[email protected]> on Jan 5, 1998
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