Diane's HummusA smooth satisfying dip from garbanzo beans, also known as chickpeas. Diane gave me this many years ago. Make sure you use a real lemon (not juice from a jar) and real garlic - mash the garlic with the salt on a cutting board with the flat side of a knife until pureed. Tahini is sesame seed butter.
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2 cups cooked chickpeas (save the leftover liquid)
3-4 cloves of garlic
1 teaspoon salt
1/2 cup tahini
juice of 1 lemon
1/4 cup liquid (water works if no cooking liquid)
Mash chickpeas in a food mill or processor. In a separate bowl add tahini to mashed garlic-salt mixture. Beat in lemon juice, then add liquid a little at a time to make a smooth creamy consistency.
Add tahini mixture to chickpeas slowly and mix until smooth.
Garnish with olive oil, chopped parsley or chopped scallions. Serve with pita triangles or corn chips.
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