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Commonwealth Club of California
Written by Ian McKenzie on August 3rd, 2006 with no comments.
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August 3rd, 2006
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Hummus Dip
Makes 2 cups
Ingredients:
- 2 garlic cloves
- 1 19-ounce can chick peas (garbanzo beans)
- 3 tablespoons tahini
- 2 tablespoons lemon juice
- 1/4 cup yogurt
- 1 teaspoon cumin
- 1/4 teaspoon paprika
- 1/2 teaspoon salt
- olive oil
- chopped fresh parsley
Directions:
- Place garlic in a food processor and chop finely.
- Drain beans, add to the food processor along with tahini, lemon juice, yogurt, cumin, paprika and salt. Process until very smooth: about two minutes.
- The mixture should be moist and spreadable. If it is too dry, turn on the processor and slowly add olive oil until the desired consistency is acheived.
- Place in bowl, drizzle olive oil and sprinkle parsley over top. Serve with pita, crudites or crackers.
Technorati Tags: Cooking, Recipes, Hummus, Appetizer, Dips, Middle Eastern, Mediterranean
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Written by Ian McKenzie on August 3rd, 2006 with no comments.
Read more articles on Mediterranean and Appetizers and Middle Eastern and Vegetable.