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.
- 27 oz. chickpeas, canned, drained
- 1/4 cup takhini
- 1/6 cup chickpea broth from can
- 1/6 cup olive oil
- juice of 2 lemons (fresh is a must)
- 6 large cloves garlic, chopped
- pinch of salt
- 3 pinches cumin
- freshly ground black pepper
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
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
April 25, 1996