Yield: 12 Servings
|2 \N||Cloves garlic; peeled|
|1 can||(19-oz) garbanzo beans; drained; reserve liquid|
|6 tablespoons||Lemon juice|
|\N \N||Pepper; to taste|
|\N \N||Olive oil; for garnish|
|\N \N||Paprika; for garnish|
Date: Mon, 29 Apr 1996 22:12:54 -0400 Recipe By: Mimi Markofsky
Drop the garlic cloves through the feed tube of a food processor that has been fitted with a steel blade. Stop the machine and add the garbanzo beans. Puree the beans with the garlic. Add the tahini, lemon juice, salt and pepper. Through the feed tube, slowly add the reserved liquid from the garbanzo beans, until the hummous is the desired consistency. Serve with in a bowl or on a flat dish, drizzled with olive oil and sprinkled with paprika. Serve with pita or crackers. Keeps refrigerated for 2 weeks.
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