Hummus #1

Yield: 6 servings

Measure Ingredient
1 tablespoon Safflower Oil
2 tablespoons Chopped Onion
Clove garlic, Minced
¼ cup Minced Fresh Parsley
1 teaspoon Basil
¼ teaspoon Ground Coriander
¼ teaspoon Oregano
¼ teaspoon Black Pepper
15 ounces Can Drained Chick Peas
3 tablespoons Lemon Juice
2 tablespoons Toasted Sesame Seeds
1 dash Cumin

GARNISH: lemon wedges, cherry tomatoes, or fresh parsley sprigs (opt) In a small skillet, heat oil; saute onion and garlic until onion is softened. Add seasonings. Stir just long enough to soften parsley. In food processor, combine rinsed and drained chick peas and lemon juice; process until smooth. Stir in onion and herb mixture; stir in sesame seeds. Spoon into serving bowl. Top with garnish if desired.

VARIATIONS: 1. Substitute 15-oz can Great Northern beans for chick peas. Use only 2 T lemon juice, since this is a moister bean. 2.

Replace chick peas with ½ lb firm tofu (1 cup) and ½ cup tahini; use only 1 T lemon juice and add 1 T soy sauce.

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