Hummus recipe (katzens)
1 Servings
Ingredients
| Quantity | Ingredient | |
|---|---|---|
| 2 | To 3 medium cloves garlic, | |
| Sliced [I use more, but I | ||
| Love garlic!] | ||
| 1 | Large handful parsley | |
| 2 | Healthy scallions, in 1-inch | |
| Pieces | ||
| 3 | cups | Cooked chick-peas |
| 6 | tablespoons | Tahini [First I cut down to |
| One, now I just use a few | ||
| drop | Chinese | |
| Sesame oil] | ||
| 6 | tablespoons | Fresh lemon juice [I use |
| Quite a lot more - one or | ||
| Two whole lemons, | ||
| Squeezed] | ||
| ¾ | To 1 tsp. salt (to taste) | |
| 1 | Cayenne and a little cumin, | |
| To taste [she says optional, | ||
| But I don't!] | ||
Directions
1) Place garlic, parsley and scallions in a food processor or blender, and mince.
2) Add chick peas, tahini [or oil], lemon juice, and salt, and puree to a thick paste. [I grind the chick peas separately first, it makes life much easier].
3) Season to taste with cayenne and cumin. Transfer to a tightly lidded container and chill.
The green colour can be a bit disconcerting at first, and it does taste a bit different, using sesame oil instead of tahini. But it is still good, I feel.
Source: adaptation of the Hummus recipe from Mollie Katzen's "Moosewood Cookbook".
Posted by "Hadass Eviatar" <eviatar@...> to the Fatfree Digest [Volume 15 Issue 16] Feb. 16, 1995.
Individual recipes copyrighted by originator. FATFREE Recipe collections copyrighted by Michelle Dick 1995. Formatted by Sue Smith, SueSmith9@... using MMCONV. Archived through kindness of Karen Mintzias, km@....
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