Hummus - From Graham Kerrs Smart Cooking Recipe
Yield: 8 servingsRecipe by luhu.jp
Ingredients:
1: Jicama, about 2 lbs
2 T: Fresh chopped parsley,
1/4 cup: Freshly squeezed lime juice,
5 T: Freshly squeezed lemon juice,
2 can: Garbanzo beans, 15 ounce
1/4 t: Cayenne pepper,
6 T: Sesame tahini,
1 t: Finely chopped cilantro,
3/4 cup: Water,
Pita Bread, whole wheat
4 Cloves: garlic,
Cut in wedges,
Peeled and chopped,
Directions:
First cut thin slices of jicama in wedge shapes and marinate
overnight in the lime juice.
Drain the garbanzo beans and puree them in a food processor.
While its still in the can, thoroughly stir the tahini, in order to
obtain a consistent mixture of solids and cream. Scoop the tahini
into the processor with the garbanzos. Pour int the water.
Add the garlic, parsley, lemon juice and cayenne.
Continue processing until you have a creamy, smooth texture
Add cilantro and more cayenne to taste.
Serve the Hummus with the marinated jicama and pita bread triangles
for dipping.
From GRAHAM KERRS SMART COOKING, Doubleday, 1991, page 12-13
Submitted By BRENT WILLIAMS On 11-07-94
Source from luhu.jp
overnight in the lime juice.
Drain the garbanzo beans and puree them in a food processor.
While its still in the can, thoroughly stir the tahini, in order to
obtain a consistent mixture of solids and cream. Scoop the tahini
into the processor with the garbanzos. Pour int the water.
Add the garlic, parsley, lemon juice and cayenne.
Continue processing until you have a creamy, smooth texture
Add cilantro and more cayenne to taste.
Serve the Hummus with the marinated jicama and pita bread triangles
for dipping.
From GRAHAM KERRS SMART COOKING, Doubleday, 1991, page 12-13
Submitted By BRENT WILLIAMS On 11-07-94
Source from luhu.jp