No-tofu: olive herb hummus tahini

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* Exported from MasterCook *

 

Olive Herb Hummus Tahini

 

Recipe By :Sharon Sassaman Claessens

Serving Size : 0 Preparation Time :0:00

Categories : Appetizers & Drinks {Posted}

 

Amount Measure Ingredient -- Preparation Method

-------- ------------ --------------------------------

1 2/3 cups cooked chickpeas -- or

15 ounces canned; drained may be substituted

1/4 cup tahini

1/4 cup fresh lemon juice

1/3 cup water

2 garlic cloves -- minced

1/4 cup fresh parsley

1 teaspoon fresh oregano leaves

1/4 teaspoon salt

1/8 teaspoon freshly ground black pepper

1/4 cup minced pitted Greek olives

1/2 teaspoon olive oil -- for garnish

1 dash ground cayenne pepper

or paprika, for garnish

 

Combine the chickpeas, tahini, lemon juice, water and garlic in a food processor

and process until smooth. Add the parsley, oregano, salt and pepper and process

until combined. Add olives and process just until combined. Cover and chill 1

hour or overnight. Scoop mixture into a serving bowl and allow to come to room

temperature. Drizzle with oil and sprinkle with cayenne or paprika. Serve with

raw vegetables or pita triangles.

 

Makes about 2 cups, 16 servings.

 

TIP - Sesame tahini, a traditional Middle Eastern ingredient, is a paste made up

of ground sesame seeds. When using tahini, stir well to incorporate any oil that

has separated during storage. Store opened containers in the refrigerator.

 

Source:

" No-Tofu Vegetarian Cookbook "

S(Archive):

" MC (kitpath) on 04-29-2003 "

Copyright:

" 1997 ISBN: 155788269X "

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Per Serving (excluding unknown items): 1081 Calories; 64g Fat (51.2% calories

from fat); 36g Protein; 102g Carbohydrate; 16g Dietary Fiber; 0mg Cholesterol;

1577mg Sodium. Exchanges: 6 Grain(Starch); 2 1/2 Lean Meat; 1 Vegetable; 1

Fruit; 11 1/2 Fat.

 

NOTES : So delicious, guests at a tasting party hovered around this dish. Serve

with an assortment of raw vegetables or pita wedges.

 

Nutr. Assoc. : 0 2130706543 0 0 0 0 0 3390 0 0 26592 0 0 0