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The Melting Pot 2.0
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The Melting Pot 2.0.iso
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bean_grn
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hummus
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1995-09-26
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HUMMUS (Chick pea dip)
2 cups canned chick peas, drained or the same amount fresh cooked
2/3 cups tahini
3/4 cup lemon juice
2 cloves mashed garlic
1 t. salt
1/4 t. cumin
parsley for garnish
Place chick peas, tahina, lemon juice, garlic, salt and cumin in food
processor. Mix until smooth. Refrigerate.
Just before serving sprinkle chopped parsley on top.
Hummus
Mix in a food processor:
2-16 oz cans of chick peas. Discard the liquid from one of the cans
1/2 cup tahihi (sesame paste)
juice of one lemon, no seeds
1 or 2 cloves of garlic, peeled
Blend until smooth and serve with warm pita and cucumber and onion slices.
Hummus
2 cups canned chick peas (Garbanzo beans), drained
or the same amount fresh cooked (one can is about two cups)
2/3 cup tahini paste (ground sesame seeds)
1/3 cup lemon juice (juice of about 2 normal lemons)
3 cloves mashed garlic
1 tsp. salt
1/4 tsp. cumin
parsley or paprika for garnish
1. Place chick peas, tahini, lemon juice, garlic, salt and cumin in food
processor and blend to consistency of natural peanut butter (not quite as
creamy as JIF)
2. Place in a container and refrigerate.
3. Garnish with a little paprika or parsley
Get some Tabouli (or make some, lots of easy mixes ou there) and Pita
(pocket bread) bread.
Dip pieces of pita into the hummus and then put a little tabouli on it.