Hummus b'takhini


Put first four ingredients plus one lemon's juice into a food processor. Process until smooth, not chunky. Add remaining ingredients. Process until no chunks. Resulting dip will be very airy and firm.

Use as spread instead of mayonnaise on sandwiches, plain with crudites, or as preferred. I suggest Israeli sandwiches: slit a chunk of baguette lengthwise. Spread hummus on bread, add sliced, peeled cucumber, Roma tomato, and sauteed mushrooms.

Options: some like more lemon or more garlic. They are adjustable to taste.

Note: I like "Jerusalem-style" hummus. Most of what we see in the US is Armenian or Lebanese styles.

Jeff Goldsmith,, April 25, 1996