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LOCATION: Recipes >> Middle Eastern >> Hummus 16

Print this Recipe    Hummus 16

Traditional Hummus

3 cans garbanzo beans (drained)
3 to 4 tablespoons tahini (sesame paste)
4 to 6 cloves garlic (chopped)
1 lemon
1/3 cup olive oil
salt and pepper to taste

Saute the chopped garlic in oil over a low flame. (do not burn)
Juice the lemon. Place garbonzos, garlic and tahini in a large
blender. Blend well.Add olive oil in a stream and blend till a
creamy consistancy. Add lemon juice and blend for another minute.
If your hummus is thick and has a dry consistency, add good water
in about 1/8 cup amounts and blend until the desired consistency
is achieved. Should be almost like a soft, creamy peanut butter
Set the hummus in a serving bowl. A few branches of parsley and a
lemon cut into 8ths, placed on the hummus adds a nice look to the
dish. Just before eating make an indent in the center of the hummus
plate and pour a small amount of olive oil into the indent. You
can eat it right away, but the hummus improves if it sits overnight
in the refrigerator. Serve with toasted pita bread, ( I separate
in half and toast over my gas flame on stove ) -- purple onion
wedges ( petals ) or scallions and green pepper slices. Make a
wonderful dip for any raw veggie.

For a change of pace follow the recipe above and include one of
the following variations -- When blending: Add 1 - 2 chopped drained
tomatoes. Or a tablespoon of dried tomatos in oil. This gives a
slight reddish color. OR: Chipotle Chilies (2 - 3 washed) from
canned Chipotle Sauce. They are hot so beware!

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