Yield: 1 servings
|2 cups||Cooked white beans|
|1 tablespoon||Tahini; (sesame butter)|
|1 tablespoon||Chopped garlic|
|3 tablespoons||Fresh lemon juice|
|2 tablespoons||Chopped parsley|
|1 teaspoon||Chopped mint; optional|
|1 teaspoon||Whole grain mustard|
|¼ teaspoon||Hot pepper sesame oil; or to taste|
|\N \N||Salt; to taste|
|\N \N||Freshly-ground black pepper; to taste|
In a food processor or blender add all the ingredients except the sesame oil and salt and pepper and process until smooth. Add the hot sesame oil and the salt and pepper to taste and combine with a couple of short bursts.
Thin if desired with some of the bean cooking liquid, water or buttermilk.
Store covered in refrigerator for up to 5 days. This recipe yields about 2 cups of hummus.
Recipe Source: COOKING RIGHT with John Ash From the TV FOOD NETWORK - (Show # CR-9662 broadcast 08-23-1996) Downloaded from their Web-Site -
Formatted for MasterCook by MR MAD, aka Joe Comiskey - jpmd44a@...
Recipe by: John Ash
Converted by MM_Buster v2.0l.