Hummus ii
6 Servings
Ingredients
| Quantity | Ingredient | |
|---|---|---|
| 1 | tablespoon | Safflower Oil |
| 2 | tablespoons | Chopped Onion |
| 1 | x | 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 |
Directions
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.
Makes 1½ cups VARIATIONS: - substitute 15-oz can Great Northern beans for chick peas. Use only 2 T lemon juice, since this is a moister bean. - 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.