Hummus Recipe
- Preparing Time: 15 minutes
- Total Time: 15 minutes
- Served Person: 1
- pieces
- two whole lemons,
- 1 large handful parsley
- 3 c cooked chick-peas
- sesame oil]
- 2 to 3 medium cloves garlic,
- 3/4 to 1 tsp. salt (to taste)
- 2 healthy scallions, in 1-inch
- dr chinese
- sliced [i use more, but i
- 1 cayenne and a little cumin,
- to taste [she says optional,
- 6 tb fresh lemon juice [i use
- love garlic!]
- 6 tb tahini [first i cut down to
- one, now i just use a few
- quite a lot more - one or
- squeezed]
- Carbohydrate 0 g
- Cholesterol 0 mg
- Fat 0 g
- Fiber 0 g
- Protein 0 g
- Saturated Fat 0 g
- Serving Size 1 1 Serving (0g)
- Sodium 0 mg
- Sugar 0 g
- Trans Fat 0 g
- Calories 0 calories
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 Katzens "Moosewood Cookbook". Posted by "Hadass Eviatar" <eviatar@noether.ibd.nrc.ca> 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. 1.80? File ftp://ftp.idiscover.co.uk/pub/food/mealmaster/recipes/fatfreex.zip
