Recipe - Humitas (Seasoned Corn Puree)

1 Red bell pepper
2 Garlic cloves
Three fourths teaspoon Sea salt; or to taste
1 cn Chickpeas ; (19 oz)
(or 2 cups cooked chickpeas)
1/3 cup Tahini
1/3 cup Water
One half teaspoon Ground cumin; or to taste
2 tablespoon Fresh lemon juice ; (to 3
tbspns), or to
; taste
Whole Wheat Pita Toasts; see
* Note

* Note: See the "Whole Wheat Pita Toasts" recipe which is included in this
collection.

Preheat broiler. Quarter bell pepper and discard stem, ribs, and seeds.
Arrange pepper pieces, skinside up, on a baking sheet and broil about
2inches from heat until skins are blistered and charred, about 5 to 8
minutes. Transfer pepper pieces to a bowl and cover with plastic wrap. Let
peppers stand until cool enough to handle and peel off and discard skins.
Transfer pepper to a food processor and puree. In a mortar and pestle pound
garlic and salt to a paste and add to food processor. Rinse chickpeas well
in a colander and drain. Add chickpeas, tahini, water and cumin to the food
processor and puree. Season with salt and lemon juice. Serve hummus with
Whole Wheat Pita Toasts. This recipe yields 2 One half cups.

Recipe Source: COOKING LIVE with Sara Moulton Recipe courtesy of Kempe
Miles Minifie From the TV FOOD NETWORK (Show # CL9148)

Formatted for MasterCook by Joe Comiskey, aka MR MAD jpmd44a@prodigy.com
~or MADSQUAD@prodigy.net

02161999

Recipe by: Kempe Miles Minifie

Converted by MM_Buster v2.0l.