| 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
A Message from our Provider:
“WARNING: Exposure to the Son may prevent burning.”