Sunday, August 10, 2008

Val's Hummus

I'm not a big fan of chick peas, but grind them up with some olive oil and smear them on a Rye-Krisp and they're great!

  •  1/3 Cup Sesame Tahini (can substitute Olive Oil)
  •  1/4 Cup Lemon Juice
  •  5 Cloves Fresh Garlic, minced
  •  5 Drops Tabasco
  •  1/4 Cup Water
  •  1/2 tsp. Cumin
  •  2 Cans (15 oz.) Garbanzo Beans (aka. Chick Peas)

Combine all ingredients. Blend until smooth. Food processor is fastest way.

Or else: Hand mash beans, with potato masher, until soft enough to blend with electric mixer.

Serve with pita bread quarters or Rye-Krisp crackers.

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