Humus (p)

Yield: 1 Servings

Measure Ingredient
1 can (15- to 16- ounce) chick peas (garbanzo beans), drained
3 \N Tablespoonss good-quality olive oil
¼ cup Tahini (pure sesame paste)(stir well before using)
2 \N Garlic cloves, chopped (up to 4)
2 tablespoons Lemon juice, preferably fresh, about
2 tablespoons Cold water (or more, if needed when using a blender) (up to 3)
\N \N Salt and freshly ground black pepper to taste

From: The Jewish Holiday Cookbook, Gloria Kaufer Greene Put the chick peas, oil, tahini, garlic, lemon juice, and water into a food processor (fitted with a steel blade) or a blender. Process until smooth, scaping down the sides of the container a few times. (With a blender, it may be necessary to add 1 to 2 tablespoons more water to avoid clogging the blades.) Add the seaonings to taste.

Spoon the humus into a small serving dish and refrigerate for several hours. Take out and bring to room temperature. Sprinkle a few drops of olive oil on top before serving. Accompany the humus with pita bread triangles.

Posted to JEWISH-FOOD digest V97 #060 by Simons <icsimons@...> on Feb 22, 1997.

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