Guest guest Posted March 7, 2008 Report Share Posted March 7, 2008 @@@@@ Parsley Hummus for Cauliflower Crudites 1 garlic clove 1/2 cup fresh parsley leaves, packed 1 (15-ounce) can garbanzo beans (chickpeas), drained and rinsed 1/4 cup sour cream 3 tablespoons tahini, (sesame seed paste)* 2 tablespoons Asian sesame oil 1 1/2 teaspoons grated lemon peel 1 1/2 teaspoons ground cumin 1 1/2 teaspoons salt 1/4 teaspoon cayenne pepper Mix of purple, white, and green cauliflower, cut into florets Coarsely chop garlic and parsley leaves in processor. Add garbanzo beans to processor and blend 30 seconds. Add sour cream, tahini, Asian sesame oil, lemon peel, cumin, salt, and cayenne pepper; blend until smooth. Serve the hummus with a mix of purple, white, and green cauliflower; steam the florets in 3 separate batches until crisp-tender, about 3 minutes. Source: Bon Appétit, March 2007 Formatted by Chupa Babi: 03.07.08 *Tahini is available at some supermarkets, natural foods stores, and Middle Eastern markets. ----- ______________________________\ ____ Be a better friend, newshound, and know-it-all with Mobile. Try it now. http://mobile./;_ylt=Ahu06i62sR8HDtDypao8Wcj9tAcJ Quote Link to comment Share on other sites More sharing options...
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