Hummus - from graham kerr's smart cooking
8 servings
Ingredients
| Quantity | Ingredient | |
|---|---|---|
| 1 | Jicama (about 2 lbs) | |
| ¼ | cup | Freshly squeezed lime juice |
| 2 | cans | Garbanzo beans (15 ounce) |
| 6 | tablespoons | Sesame tahini |
| ¾ | cup | Water |
| 4 | Cloves garlic, | |
| Peeled and chopped | ||
| 2 | tablespoons | Fresh chopped parsley |
| 5 | tablespoons | Freshly squeezed lemon juice |
| ¼ | teaspoon | Cayenne pepper |
| 1 | teaspoon | Finely chopped cilantro |
| Pita Bread, whole wheat | ||
| Cut in wedges | ||
Directions
ß First cut thin slices of jicama in wedge shapes and marinate overnight in the lime juice.
ß Drain the garbanzo beans and puree them in a food processor.
ß While it's still in the can, thoroughly stir the tahini, in order to obtain a consistent mixture of solids and cream. Scoop the tahini into the processor with the garbanzos. Pour int the water.
ß Add the garlic, parsley, lemon juice and cayenne.
ß Continue processing until you have a creamy, smooth texture ß Add cilantro and more cayenne to taste.
ß Serve the Hummus with the marinated jicama and pita bread triangles for dipping.
From GRAHAM KERR'S SMART COOKING, Doubleday, 1991, page 12-13 Submitted By BRENT WILLIAMS On 11-07-94