| CATEGORY |
CUISINE |
TAG |
YIELD |
| Grains |
Jewish |
|
1 |
servings |
INGREDIENTS
| 3 |
lb |
Cooked; garbanzo beans |
| 2 |
c |
Water from cooking garbanzo beans |
| 1 1/2 |
c |
Lime juice |
| 1/2 |
c |
Tahini |
| 1/3 |
lb |
Roasted red bell peppers |
| 3 |
tb |
Chopped yellow onions |
| 2 |
tb |
Minced garlic |
| 1/4 |
c |
Chopped parsley |
| 1 1/2 |
tb |
Paprika |
| 1/2 |
tb |
Cumin |
| 1 |
ts |
Black pepper |
| 1 |
tb |
Cayenne pepper powder |
| 1/2 |
tb |
Sea salt |
INSTRUCTIONS
>From: srasheed@juno.com (Sam M Rasheed)
Boil the garbanzo beans till very well done. Drain the water, saving 2 cups
for later. Place the beans in a food processor. Blend to a smooth
consistency, adding the lime juice, and tahini a little at a time. Add the
roasted red peppers, onions, garlic and species. Check the thickness of the
hummus. If it's too thick for it to property blend, then add garbanzo
water. Transfer hummus to a bowl. Mix the chopped parsley in with a wire
whisk. Taste and adjust seasoning.
Posted to JEWISH-FOOD digest by dsabraham@juno.com (Deena Abraham) on Nov
18, 1998, converted by MM_Buster v2.0l.
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