Yield: 1 servings
| Measure | Ingredient |
|---|---|
| 3 pounds | Cooked; garbanzo beans |
| 2 cups | Water from cooking garbanzo beans |
| 1½ cup | Lime juice |
| ½ cup | Tahini |
| ⅓ pounds | Roasted red bell peppers |
| 3 tablespoons | Chopped yellow onions |
| 2 tablespoons | Minced garlic |
| ¼ cup | Chopped parsley |
| 1½ tablespoon | Paprika |
| ½ tablespoon | Cumin |
| 1 teaspoon | Black pepper |
| 1 tablespoon | Cayenne pepper powder |
| ½ tablespoon | Sea salt |
>From: srasheed@... (Sam M Rasheed) Boil the garbanzo beans till very well done. Drain the water, saving 2 cups for later. Place the beans in a food processor. Blend to a smooth consistency, adding the lime juice, and tahini a little at a time. Add the roasted red peppers, onions, garlic and species. Check the thickness of the hummus. If it's too thick for it to property blend, then add garbanzo water. Transfer hummus to a bowl. Mix the chopped parsley in with a wire whisk. Taste and adjust seasoning.
Posted to JEWISH-FOOD digest by dsabraham@... (Deena Abraham) on Nov 18, 1998, converted by MM_Buster v2.0l.