Recipe - Humus (P)

1 cn (15 to 16 ounce) chick
peas (garbanzo beans),
drained
3 Tablespoonss goodquality
olive oil
One fourth cup Tahini (pure sesame
paste)(stir well before
using)
2 Garlic cloves, chopped (up
to 4)
2 tablespoon Lemon juice, preferably
fresh, about
2 tablespoon Cold water (or more, if
needed when using a
blender) (up to 3)
Salt and freshly ground
black pepper to taste

From: The Jewish Holiday Cookbook, Gloria Kaufer Greene

Put the chick peas, oil, tahini, garlic, lemon juice, and water into a food
processor (fitted with a steel blade) or a blender. Process until smooth,
scaping down the sides of the container a few times. (With a blender, it
may be necessary to add 1 to 2 tablespoons more water to avoid clogging the
blades.) Add the seaonings to taste.

Spoon the humus into a small serving dish and refrigerate for several
hours. Take out and bring to room temperature. Sprinkle a few drops of
olive oil on top before serving. Accompany the humus with pita bread
triangles.

Posted to JEWISHFOOD digest V97 #060 by Simons icsimons@airmail.net on
Feb 22, 1997.