Hummus - Chick Pea Dip
Hummus, or houmous, is an Eastern Mediterranean dip, very common in Greece and Lebanon as well as a number of other countries. A heavenly blend of chick peas, garlic...
Yield about 2 cups
Time 10 minutes (+ chick pea soaking and cooking)
Tools
* food processor or potato masher and bowl
Ingredients
* 2 c chick peas, soaked and cooked or canned, drained and rinsed
* 3 cloves garlic, minced
* 3 T lemon juice
* ¼ c water
* 3 T tahini (sesame paste)
* ½ to 1 t cumin
* ½ t paprika
Directions
Place the cooked chick peas (it's ok if they're still warm) in the food processor along with the garlic, lemon juice, and water. Process for about a minute, until smooth. If too thick, add more water.
Stir in the tahini and spices, taste, and add more lemon juice/tahini/cumin/paprika as appropriate.
Spread the hummus into a shallow bowl, drizzle with olive oil, and garnish with lemon slices and minced parsley.
Serve chilled, with warm pita bread and/or fresh vegetables.
Notes Hummus is eaten in many different countries, so there are a lot of variations, especially in spices. Experiment to find what you like best.
From
http://veggietable.allinfo-about.com...es/hummus.html
I use it as a sandwich spread (on bread, pita, or tortilla), as a dip for vegetables or tortilla chips, or even on some good crackers.