Title: Hummus #1
Categories: Appetizer
Yield: 6 Servings
| 1 | tb | Safflower Oil |
| 2 | tb | Chopped Onion |
| | | Clove garlic, Minced |
| 1/4 | c | Minced Fresh Parsley |
| 1 | ts | Basil |
| 1/4 | ts | Ground Coriander |
| 1/4 | ts | Oregano |
| 1/4 | ts | Black Pepper |
| 15 | oz | Can Drained Chick Peas |
| 3 | tb | Lemon Juice |
| 2 | tb | Toasted Sesame Seeds |
| 1 | ds | Cumin |
GARNISH: lemon wedges, cherry tomatoes, or fresh parsley sprigs (opt) In a
small skillet, heat oil; saute onion and garlic until onion is softened.
Add seasonings. Stir just long enough to soften parsley. In food processor,
combine rinsed and drained chick peas and lemon juice; process until
smooth. Stir in onion and herb mixture; stir in sesame seeds. Spoon into
serving bowl. Top with garnish if desired. VARIATIONS: 1. Substitute 15-oz
can Great Northern beans for chick peas. Use only 2 T lemon juice, since
this is a moister bean. 2. Replace chick peas with 1/2 lb firm tofu (1 cup)
and 1/2 cup tahini; use only 1 T lemon juice and add 1 T soy sauce.