RECIPE: Hummus

[Guest guest]

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Traditional Hummus

3 Cans Garbanzo beans (drained)

3 - 4 tablespoons Tahini (Sesame butter)

4 - 6 cloves Garlic (chopped)

1 Lemon or lime

1/3 cup Olive Oil

Salt and Pepper to taste

1. Sauté the chopped garlic in oil over a low flame.

2. Juice the lime or lemon.

3. Place all of ingredients in a large blender. Blend well. This could take

several minutes. Your hummus will be thick and have a dry consistency.

4. Add good water (not Southern California tap water if possible) in about

1/8 cup amounts and blend until he desired consistency is achieved.

5. Set the hummus in a service bowl. A few branches of parsley placed on the

hummus adds a nice look to the dish.

6. Just before eating make an indent in the center of the hummus plate and

pour a small amount of olive oil into the indent.

6. You can eat it right away, but the hummus improves if it sits overnight

in the refrigerator.

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Hummus Recipe

Lebanese Dips

Ingredients:

2(16 oz.)cans chick peas, drained, reserve juice

4 to 6 cloves garlic

1 1/2 teaspoons salt

3/4 cup tahini (sesame seed paste)

1/2 cup(or more)lemon juice

Directions:

Drain and dry chick peas. Put garlic in food processor and mince. Add chick

peas and mince, scraping down the sides. Add salt, tahini and lemon juice.

Mix. Taste. Add enough reserve chick pea juice to make a thick creamy

consistency. You should be able to make an indentaion in the hummus with the

back of a spoon. Check taste again for additional lemon or salt.

Serves: 6 servings It says it serves 6, that is if it is a side dish. Makes

alot for a dip. I accidently didn't keep the chick pea juice and used olive

oil instead when it call for the chick pea juice, work great. I also added

some roasted red peppers, to taste, for Red Pepper/Garlic Hummus. It was

really good.

Easy to do and modify to your taste.

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HUMMUS BI TAHINE

Chickpeas in sesame oil

Src: Art of Lebanese Cooking

Category: Hors d'oeuvre

Ingredients: 1 lb. 1½ oz. Chickpeas (cooked as below) • 10 oz. tahini • 7

oz. lemon juice (about the juice of 4 lemons) • 1 clove garlic well mashed

in part of the salt • 5 tbs. cold water (not quite 2 oz.) • Chopped parsley

& red pepper for decoration.

Method

Mash garlic with salt until fine. Drain chickpeas from water and stir into

it the mashed garlic. Mix well. Pour the mixture into a masher (potato

masher or food blender). When it is well mashed add sesame oil (tahini).

Gradually add lemon juice which has been strained. Run the entire mixture

through a fine strainer forcing it through with a spoon. Serve on shallow

plates after decorating with chopped parsley and red pepper (you can also

use some of the unmashed chickpeas for decoration as well as sliced radishes

and black olives).

Chickpeas - Cooking method: Soak chickpeas in cold water for ten hours

(bettre overnight), adding to it when soaking half (1,5 tbs) of the amount

of soda above. Take chickpeas out of the soaking water, wash and add 3 pints

of cold water and the remainder (1,5 tbs) of the soda. Cook over strong heat

until foam appears. Skim and reduce heat. Cook for about two hours or until

well-done.

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[Guest guest]

Sometimes I add non-fat plain yogurt to thin it, or even some of the

fluid that was in the can of chickpeas.

Mari