Hummus recipe

January 19, 2005

On Wed, 19 Jan 2005 08:53:53 -0500, Rachael VerNooy wrote:

> ... you might want to experiment with canned beans. They can be ... smashed

with a fork to make a sandwich spread.

Sorry, Rachael, it took me a few times for this to sink in - I'll try

this. It might be a little bland (even w seasonings) just this on

bread, but I bet a slice or two of tomato or cucumber would perk it

up! Thanks for the idea!

> Store-bought hummus is also great on sandwiches or as a dip for veggies.

I've tried hummus a couple of times & don't really like the taste, but

I'm willing to keep trying...

I'm not sure if hummus recipes have been done to death, but I just had

a customer in looking for healthy-eating cookbooks (I'm a seven-month

old bookshop owner! Brand-new business & I'm the sole owner, clerk,

buyer, bookkeeper, taxpayer, stock person, cataloguer, chief cook &

bottle washer - now you know why I have no time! ) & I saw this:

" Family and friends have remarked that this delicate hummus is the

best they've ever had. It's creamy w a good amount of lemon and just

a hint of garlic, unlike some that are overpowered by garlic and/or

tahini... "

2 cups cooked chickpeas/garbanzo beans (canned is okay)

3 1/2 - 5 tbsp freshly squeezed lemon juice (adjust to taste)

3 tbsp tahini

2 tbsp extra-virgin olive oil

1 small or medium clove garlic, sliced

1/2 tsp toasted sesame oil

1/2 tsp sea salt

1/4 cup water (or more/less as desired)

freshly ground pepper to taste

In a blender or food processor, combine all the ingredients and puree

until smooth, adding a little water at first, then more if desired to

thin it. Scrape down the sides of the bowl several times throughout

and puree again until very smooth. Season to taste w additional salt,

pepper, and/or lemon juice. Serve in a large bowl, drizzled w

extra-virgin olive oil. Makes 5-6 servings or more as an appetizer w

bread, chips, and/or veggies.

Enjoy!

His in JOY

(: Sunshine

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