posted by Maree 11-09-100 6:00 AM
1 large can chick peas (i.e. ready cooked)
2 cloves garlic - crushed and roughly chopped
1 tabsp. olive oil
juice of 3 large lemons
3 tabsp. tahini
1 hot chilli - chopped finely
3 tabsp. ground cumin
handful of roughly chopped fresh parsley
cold water to determine the final consistency which should be as thin or thick as you like
salt and pepper, to taste
Drain and rinse chick peas. Place all ingredients in a food processor with the metal blade and whiz to your heart's content
2 tablespoons garlic -- minced
3 (15.5-oz.) can garbanzo beans
1 cup Tahini
3 large lemons
2 teaspoons salt
1 teaspoon cumin seed -- ground
1 teaspoon cayenne paprika -- to taste
Drain 2 of the cans of garbanzo beans, reserving liquid. Place the beans in a food processor along with the undrained beans and all other ingredients except the paprika. Blend until it is a smooth paste. You can adjust the consistency with reserved liquid. Remove to a serving dish and top with paprika and some extra cayenne pepper. Cover tightly and chill before serving.
Serve with pita or other flat bread.
2 cans garbanzo beans, drained
juice of two small lemons
3 to 4 tablespoons yogurt
1 to 2 tablespoons olive oil
1 teaspoon ground cumin
1/2 teaspoon ground coriander
1/2 teaspoon sugar
fresh parsley, chopped
Chop garbanzos in food processor for a few seconds, using on-off pulses. Remove about a half cup and reserve. Add lemon juice, yogurt, olive oil, cumin, coriander and sugar, and process till smooth, scraping down sides of bowl. Transfer to a mixing bowl and add the reserved chopped garbanzos, combining well with spoon. Taste and correct seasonings. Transfer to serving bowl and garnish with chopped fresh parsley and a dollop of olive oil.
"Good Food Gourmet" by Jane Brody
1 2/3 cup cooked chickpeas (garbanzo beans) (1-15-oz can), drained and liquid reserved
1/4 cup tahini (sesame paste)
1/4 cup lemon juice
water, if needed
3 large cloves garlic, peeled and crushed
1/2 tsp. ground coriander
1/4 tsp. cumin
1/4 tsp. paprika
1/4 cup minced scallions
2 Tbl. minced fresh parsley for garnish
In blender, in batches, or in a food processor, process the chickpeas, tahini and lemon juice until the mixture reaches the consistency of a coarse paste; use as much of the chickpea liquid and/or water as needed.
Add the garlic, coriander, cumin, paprika and cayenne and process the ingredients again to combine them thoroughly. Transfer the hummus to a bowl, stir in scallions.
Cover the hummus and chill it 1 hour before serving time, adding the parsley garnish just before serving the dip.
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