Re: [CH] hummus
Lorraine Heidecker (lheid@saclink.csus.edu)
Mon, 9 Feb 1998 10:08:01 -0700 (PDT)
From Najda - and Arabic cook book
Hummus (non spicy)
4 -5 Tbsp tahini (sesame seed butter)
juice of one lemon (more or less to taste)
1 or more cloves of garlic (again to taste - I like LOTS at least 4 cloves)
1/2 tsp salt (again to taste)
1/4 cup juice from canned garbanzo beans or from water they were cooked in
1 lb can garanzo beans, drained
ground cumin
paprika (or ground cayenne if you prefer)
Put everything but spices in blender and process till smooth and thick.
(If no blender/food processor mash everything through a sieve) Add spies
to taste and mix.
If getting fancy, garnish with more powdered spice in lines like spokes
of a wheel and at the end points heap up small piles of chopped sour
pickles, green pappers, and chopped parsley. ( I almost never do this.)
Spread on a shallow plate with a bit of olive oil floated on the top (or
mix a bit of oil in while you are blending) and serve with pita bread
torn into rough triangles for dipping.
This is great stuff! It is low fat, VERY tasty, easy to transport, needs
no refrigeration, and has enough garlic in it to keep the mosquitos off
you for several hours. It is a nice appetizer/dip but also serve all by
itself as a light meal on those days when its too hot to cook/eat
anything more elaborate.
Peace, love and peppers
Lorraine