| CATEGORY | CUISINE | TAG | YIELD | |
|---|---|---|---|---|
| Greek | Appetizers, Dips, Middle east | 1 | Servings | |
INGREDIENTS
| 3 | lg | Garlic cloves; peeled |
| 2 | c | Chickpeas; cooked -OR- 19 oz |
| 1/3 | c | Tahini: * |
| 2 | tb | Olive oil |
| 1/3 | c | Lemon juice; fresh |
| 1 | ts | Cumin; ground |
| 1/4 | ts | Pepper Salt; opt |
INSTRUCTIONS
*Sesame paste available in Greek, Middle Eastern or health food stores. An untraditional substitute is peanut butter Puree garlic in food processor. Drain chickpeas and reserve 1/4 cup cooking liquid or liquid in can. Add chickpeas and process until smooth. With motor running, add tahini, olive oil, lemon juice, cumin, pepper and salt. Process until smooth. For a more spreadable hummus, add 2 Tbsp of cooking liquid, process. Repeat until desired consistency. Makes: approx 2 cups Serve in a bowl with torn pita bread and assorted dippers. Source: The Toronto Sun (with modifications) posted by Anne MacLellan From Gemini's MASSIVE MealMaster collection at www.synapse.com/~gemini
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