Recipe - Karl Irvines Garlicbuster Hummus

3 lg Garlic cloves; peeled
2 cup Chickpeas; cooked OR
1 cn 19 oz
1/3 cup Tahini: *
2 tablespoon Olive oil
1/3 cup Lemon juice; fresh
1 teaspoon Cumin; ground
One fourth teaspoon Pepper
1 pn Salt; opt

*Sesame paste available in Greek, Middle Eastern or health food stores. An
untraditional substitute is peanut butter

Puree garlic in food processor. Drain chickpeas and reserve One fourth cup cooking
liquid or liquid in can. Add chickpeas and process until smooth. With motor
running, add tahini, olive oil, lemon juice, cumin, pepper and salt.
Process until smooth. For a more spreadable hummus, add 2 Tbsp of cooking
liquid, process. Repeat until desired consistency. Makes: approx 2 cups
Serve in a bowl with torn pita bread and assorted dippers.

Source: The Toronto Sun (with modifications) posted by Anne MacLellan

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