BVR: Hummus

[Guest guest]

* Exported from MasterCook Mac *

 

Hummus

 

Recipe By : Martha Rose Shulman, The Best Vegetarian Recipes

Serving Size : 1 Preparation Time :0:00

Categories : 1 Spreads, Dips, Condiments

 

Amount Measure Ingredient -- Preparation Method

-------- ------------ --------------------------------

2 cloves garlic -- peeled

2 cups chickpeas (cooked or canned) -- rinsed and

drained

salt -- to taste

1/2 teaspoon ground cumin

1/4 cup fresh lemon juice

2 tablespoons extra virgin olive oil

3 tablespoons plain nonfat yogurt (or broth from beans) -- 3

to 4

2 tablespoons sesame tahini -- 2 to 3

 

Turn on the food processor and drop in the garlic. When the garlic is

chopped and adhering to the sides of the bowl, stop the food processor

and scrape down. Add the chickpeas, salt, and cumin, and turn on the

machine for about 30 seconds. Stop the machine, scrape down the sides,

and start the machine again. With the machine running, add the lemon

juice, olive oil and 3 tablespoons yogurt or broth, and blend until

smooth. Add the tahini and blend again. Taste and adjust salt. The

hummus requires a fair amount. Thin out with more yogurt if desired.

Transfer to a bowl and refrigerate until ready to serve.

 

Advance preparation: This keeps for 2 to 3 days in the refrigerator. It

will become more pungent as it ages.

 

Makes about 2 cups.

 

Source: Martha Rose Shulman, The Best Vegetarian Recipes, 2001

Typed and MC Formatted by Eruna Schultheiss

 

- - - - - - - - - - - - - - - - - -

 

Per serving (excluding unknown items): 271 Calories; 28g Fat (87%

calories from fat); 1g Protein; 8g Carbohydrate; 0mg Cholesterol; 7mg

Sodium

 

NOTES : I don't care how much hummus there is out there in the market,

none will be as good as the hummus you make at home, following this

recipe. Commercial hummus has more tahini - sesame paste - and more oil

than this version, and the garlic and lemon are often not fresh, so it's

never as vivid or fresh tasting as it should be. This takes just minutes

to prepare if you use canned chickpeas. Serve it as a topping on bread,

crostini, or crudites - it's especially nice on cucumber rounds - or

keep it around for sandwiches.

 

_____