Greek Hommos with Tahini

[Guest guest]

@@@@@

Greek Hommos with Tahini

 

2 1/2 cups of canned chickpeas, drained

1/3 cup of freshly squeezed lemon juice

1/4 cup of tahini

2 cloves of garlic, crushed

1-2 tablespoons of olive oil

1/2 teaspoon of ground cumin

1/2 teaspoon of cayenne pepper

pinch of freshly ground black pepper

1 teaspoon of salt

1/3 cup of water

parsley and olive oil to garnish

 

 

 

 

 

Put 1/2 the lemon juice and all ingredients into the

blender except the chickpeas (and the parsley and oil

for garnish) and blend for 5 seconds. Add the chick

peas and blend on high until it reaches the the

consistency of sour cream, but granular, about 10-15

seconds. Blend in remaining lemon juice to taste. If

the dip is too thick but you don't want to add more

lemon juice, add a little water slowly and blend until

it reaches the correct consistency.

 

Pour into a serving bowl, cover and refrigerate for a

few hours before serving. (It can be eaten

immediately, but becomes even more flavorful if left

to chill well.)

 

Drizzle of olive oil over the top and add a garnish of

parsley before serving. Serve with pita wedges or

slices of whole grain breads.

 

 

Source:From Nancy Gaifyllia,Your Guide to Greek Food

Newsletter. ©2007 About.com

Formatted by Chupa Babi: 12.26.07

 

AuthorNote: In Greek: ÷ïýìïõò ìå ôá÷ßíé (pronounced

HOO-mooss meh tah-HEE-nee)

This dip is quick and easy to make, delicious, and

healthy. No cooking involved. Just grab the blender

and go. Chickpeas (also known as garbanzo beans) and

tahini (a paste made from roasted sesame seeds)

combine to make a tasty appetizer to serve with wedges

of pita bread.

 

The key to great hummus is to let the flavor of the

chickpeas come through, rather than be overwhelmed by

the lemon (it's easy to get too much lemon taste).

 

 

 

The voice of experience from Thessaloniki, August 6,

2007 By mbash

" Points to consider: 1) if you don't like tahini,

leave it out. better to learn to like it. 2) onion and

garlic are optional and to taste. 3) make your own

chickpeas = 2 cups soaked overnight, bring to boil in

plenty of water and cook for an hour. They will never

get completely soft. 4) add chopped parsley and/or

arugula if you want, i.e. try it this way and see.

Some add chopped red peppers - cooked or raw. 5) I

would say at least 1 cup olive oil, but this too is to

taste. 6) the food processor does the rest with your

mixture; needs processing for about 5 minutes, not all

at once; your finger gets tired. Result will be grainy

and may end up with a couple of peas which didn't get

smushed which is just fine. I've tried it several

ways, and it's always just fine. Imagination. "

 

-----

 

 

 

 

 

 

______________________________\

____

Looking for last minute shopping deals?

Find them fast with Search.

http://tools.search./newsearch/category.php?category=shopping