Recipe - Humus Arabic Spread

2 cup Cooked chickpeas; freshly
cooked or canned
1 One half teaspoon Salt
One half cup Vegetable oil; (One half to 3/4)
2 tablespoon Coarsely chopped parsley or
chopped mint
3 Cloves garlic; finely
chopped
One fourth cup Fresh lemon juice

If chickpeas are canned, drain them through a sieve and wash under cold
running water until water runs clear. Spread on paper towels and let them
dry. To make humus, in a blender, place the chickpeas, salt, garlic, 1/2
cup oil and One fourth cup lemon juice in container at high speed for 10 seconds.
Stop blender, scrape down sides and blend again, adding enough oil to
prevent clogging. Finished humus should be smooth puree, just thick enough
to hold shape in a spoon. Transfer to serving dish and sprinkle with
parsley or mint. Serve with flat Arabic bread or sesame seed crackers.
Posted to recipeludigest Volume 01 Number 454 by "Diane Geary."
diane@keyway.net on Jan 5, 1998