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Hummus
A Middle Eastern Chickpea Puree
| Ingredients
2 1/2 cup Garbanzos, cooked, drained (reserve broth)
1/2 cup Tahini (sesame seed butter)
7 T
Garbanzos broth or water
6 T
Fresh lemon juice
4 cloves
Garlic
1 1/4 tsp
Onion powder
1 tsp
Salt
4 oz can
Green chilies, chopped |
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Directions
Combine all ingredients, except chilies, in a blender and process on
high speed 1 to 2 minutes until smooth and creamy. Pour out into
a bowl and stir in chilies. Garnish with a few diced tomatoes,
fresh parsley and paprika.
Tip: Delicious as a spread on bread and
cracker, or as a dip with chips and raw vegetables. Also great
spread in pocket bread stuffed with falafels, shredded lettuce
and tomatoes.
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Recipe reprinted with permission from:
Tastefully Vegan, Creative Vegetarian Cooking by Gerard and
Kathryn McLane, 2001
To purchase cook book:
Price list & order
form
The goal is to present healthful whole plant based recipes free of
cholesterol and animal fat, and made of primarily unrefined, readily
available foods. (c) 2003 LifeLong Health. All rights reserved. |
