Recipe - Jonathans Hummus

38 ounce Chickpeas
8 ounce Sesame tahini
2/3 cup Reconstituted lemon juice
2/3 cup Finely chopped fresh parsley
3/16 cup Tamari
2/3 teaspoon Paprika
1/3 teaspoon Garlic powder
One fourth teaspoon Cayenne pepper

Drain chickpeas. Place in large bowl and mash thoroughly. Pour off as much
oil as possible from the tahini, then add the tahini to the chickpeas. Add
remaining ingredients and mix thoroughly with masher, adding up to 1/3 cup
water until desired consistency is achieved: halfway between stiff and
soupy.

Cover and refrigerate overnight or for several hours to allow flavors to
blend and mellow. Taste and reseason if necessary.

Use as a dip with vegetables, pita wedges, or crackers, or as a sandwich
spread with tomato, cucumber, or pepper slices.

Jonathan A. Marshall
marshall@cs.unc.edu

From Gemini's MASSIVE MealMaster collection at www.synapse.com/~gemini