Hummus (Garbanzo Bean Paste)
- 1 can chick peas (garbanzo beans)
- juice of 1 lemon
- 1 clove garlic
- 1/4 cup tehina (sesame paste)
- 1-2 Tbs water (optional)
- 1-2 Tbs olive oil
- Whirl garlic clove in food processor. Scrape down.
- Drain and rinse beans and add to food processor. Process as
much as possible; scrape down and repeat.
- Add tehina and lemon juice and process until smooth. If necessary
add water or additional lemon juice. Scrape down and process
- The ingredient amounts are very flexible. The tehina can be
omitted entirely or increased in quantity. The important thing
is to get the beans very well processed so that the paste is
completely smooth without any dry pieces.
- Serve on a platter with a puddle of olive oil in the center
and paprika sprinkled on top. Optional: top with warm whole
ful (brown beans).
- Surround with quartered onions, quartered tomatoes and sliced
cucumbers for dipping, pita bread and kalamata olives.
- Serves 3-4 as a main course.
- 1 cup dry garbanzo beans
- 2 cloves garlic
- juice of 2 lemons
- 1/2 cup tehina
- olive oil
- Soak the beans overnight, changing the water several times.
- Cook beans until soft in salted water. Drain and rinse.
- Follow the directions for canned beans. Dry beans vary greatly
in taste, so be sure to taste and adjust quantities as needed.
- May be multiplied.
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