| CATEGORY |
CUISINE |
TAG |
YIELD |
| Vegetables |
|
Appetizers, Vegetables |
4 |
Servings |
INGREDIENTS
| 3/4 |
c |
Chickpeas; soaked overnight and drained |
| 2 |
|
Garlic cloves; minced |
| 1 |
ts |
Salt |
| 1/4 |
ts |
Pepper |
| 6 |
tb |
Tahini (sesame paste) |
| 2 |
|
Lemons, juiced |
| 1 |
tb |
Corn oil (or as needed) |
| 1 |
tb |
Olive oil |
| 1/4 |
ts |
Paprika |
| 1 |
tb |
Fresh parsley; chopped |
INSTRUCTIONS
In a medium saucepan place the soaked chickpeas and cover them with water.
Bring the water to a boil over high heat and vigorously cook the chickpeas
for 10 minutes. Reduce the heat to low and simmer the chickpeas for 1«
hours, or until they are tender (add more water if necessary). Drain the
water from the chickpeas. Place them in a food processor (reserve 8
chickpeas for the garnish) and pur.e them until they are very smooth. Add
some water if necessary. In a medium bowl, place the pur.ed chickpeas. Add
the garlic, salt, pepper, tahini, and lemon juice. Mix the ingredients
together so that they are well blended. Add the corn oil and mix it in well
so that a smooth paste is formed. In a small serving bowl, place the humus.
Smooth it down evenly with a knife. Pour the olive oil in the center.
Sprinkle on the paprika and parsley. Garnish the dish with the reserved
chickpeas. Makes 1¬ cups.
From Gemini's MASSIVE MealMaster collection at www.synapse.com/~gemini
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