Hummus
Uses:
I like it in sandwiches. You can also use it as a dip, with raw vegetables and toasted strips of pitta bread.
Time:
15 minutes
1 tin
chick peas
(drain but keep the liquid)
1 clove garlic, crushed
1 tbsp olive oil
juice of ½ lemon
1 tsp tahini
½ tsp ground cumin
½ tsp soy sauce
Grind up the chick peas in a
mouli
or blender (mouli is better; it gives a smoother consistency).
Add all the ingredients except the reserved liquor from the chick pea tin and mix well.
Add enough of the chick pea juice to make it creamy, dippy or spreadable, depending on your intended use.
Leave to ripen overnight in the fridge.
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Modified 27 May 2000
Copyright © 1998-2000 Jill Metcalfe. All rights reversed.
All lefts converted to rights and exported to Japan.