Title: Hummus Recipe
Categories: Lowfat Mideast
Yield: 1 Servings

2		To 3 medium cloves garlic,
		Sliced [I use more, but I
		Love garlic!]
1		Large handful parsley
2		Healthy scallions, in 1-inch
		Pieces
3	c	Cooked chick-peas
6	tb	Tahini [First I cut down to
		One, now I just use a few
	dr	Chinese
		Sesame oil]
6	tb	Fresh lemon juice [I use
		Quite a lot more - one or
		Two whole lemons,
		Squeezed]
3/4		To 1 tsp. salt (to taste)
1		Cayenne and a little cumin,
		To taste [she says optional,
		But I don't!]

1) Place garlic, parsley and scallions in a food processor or blender, and mince.

2) Add chick peas, tahini [or oil], lemon juice, and salt, and puree to a thick paste. [I grind the chick peas separately first, it makes life much easier].

3) Season to taste with cayenne and cumin. Transfer to a tightly lidded container and chill.

The green colour can be a bit disconcerting at first, and it does taste a bit different, using sesame oil instead of tahini. But it is still good, I feel.

Source: adaptation of the Hummus recipe from Mollie Katzen's "Moosewood Cookbook".

Posted by "Hadass Eviatar" to the Fatfree Digest [Volume 15 Issue 16] Feb. 16, 1995.

Individual recipes copyrighted by originator. FATFREE Recipe collections copyrighted by Michelle Dick 1995. Formatted by Sue Smith, SueSmith9@aol.com using MMCONV. Archived through kindness of Karen Mintzias, km@salata.com.

1.80á

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