| CATEGORY | CUISINE | TAG | YIELD | |
|---|---|---|---|---|
| Grains | Jewish | 1 | Servings | |
INGREDIENTS
| 1 | 15- to 16- ounce chick | |
| peas garbanzo beans | ||
| drained | ||
| 3 | Tablespoonss good-quality | |
| olive oil | ||
| 1/4 | c | Tahini, pure sesame |
| pastestir well before | ||
| using | ||
| 2 | Garlic cloves, chopped up | |
| to 4 | ||
| 2 | T | Lemon juice, preferably |
| fresh about | ||
| 2 | T | 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 <icsimons@airmail.net> on Feb 22, 1997.
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