| CATEGORY | CUISINE | TAG | YIELD | |
|---|---|---|---|---|
| Grains | Jewish | 1 | Servings | |
INGREDIENTS
| 1 | cn | (15- to 16- ounce) chick peas (garbanzo beans), drained |
| 3 | Tablespoonss good-quality olive oil | |
| 1/4 | c | Tahini (pure sesame paste)(stir well before using) |
| 2 | Garlic cloves, chopped (up to 4) | |
| 2 | tb | Lemon juice, preferably fresh, about |
| 2 | tb | Cold water (or more, if needed when using a blender) (up to 3) |
| Salt and freshly ground black pepper to taste |
INSTRUCTIONS
From: The Jewish Holiday Cookbook, Gloria Kaufer Greene Put the chick peas, oil, tahini, garlic, lemon juice, and water into a food processor (fitted with a steel blade) or a blender. Process until smooth, scaping down the sides of the container a few times. (With a blender, it may be necessary to add 1 to 2 tablespoons more water to avoid clogging the blades.) Add the seaonings to taste. Spoon the humus into a small serving dish and refrigerate for several hours. Take out and bring to room temperature. Sprinkle a few drops of olive oil on top before serving. Accompany the humus with pita bread triangles. Posted to JEWISH-FOOD digest V97 #060 by Simons <[email protected]> on Feb 22, 1997.
A Message from our Provider:
“To ignore our Creator is the height of selfishness”