Hummus (chickpea dip) #14

Yield: 8 Servings

Measure Ingredient
2 cups Dry chick peas
1 pounds Jar tahini
3 \N Cloves garlic
¼ cup Soy sauce; natural (tamari)
1 \N Lemon
\N \N Onion
\N \N Water from cooked beans
2 teaspoons Cumin; powdered (optional)
\N \N Paprika for garnish
\N \N Parsley for garnish

From: Wendy Lockman <wlockman@...> Date: Thu, 4 Apr 1996 18:04:54 -0500 Soak beans overnight. Drain and place on cookie sheet. Freeze several hours. cook frozen beans in double amount of water with onion in it or cook in a pressure cooker instead of freezing first. Blend cooked beans (pureeing while still warm makes blending easier) and onion a little at a time, using as much water as necessary to keep blender going. Add garlic cloves, soy sauce and lemon juice to taste along with beans. If you're using cumin, add it now. When all beans have been blended with other ingredients to a thick sauce, place in a large bowl. Add one jar of tahini and mix well, adding more tamari, garlic, or lemon juice if a stronger flavor is desired. (add more water for thinner consistency.) Place on a shallow dish, spread smoothly and sprinkle with paprika and parsley. Serve with pita strips, use as a sandwich spread, or stuff into celery.

VARIATIONS: a) Avocado Hoomus: mash in 1 large ripe avocado b) Eggplant Hoomus: mash in one medium baked eggplant (no skin) and mix with cumin added to garbanzo tahini blend. /\\/\\ara kent



From the MasterCook recipe list. Downloaded from Glen's MM Recipe Archive, .

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