| 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."
<diane@keyway.net> on Jan 5, 1998
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