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HUMMUS (Chick-pea Dip)
Like tehina, hummus was brought to Israel by Jews from Arab countries,
though today it is everyone's favorite. It tastes best when eaten with
fresh, warm pita bread.
2 cups canned chick-peas, drained
juice of 2 lemons
1 tsp. salt
1/4 tsp. cumin
3 tbs. pure tahini paste or 1 cup tehina (see above recipe)
2 garlic cloves, mashed
2-3 tbs. oil
parsley (for garnish)
Place all the ingredients in a food processor or blender, mix until
chick-peas are smooth. Refrigerate hummus in a covered container. Serve
well-chilled, with chopped parsley on top. If desired, reserve 1/4 cup
unmashed chick-peas and sprinkle on top. More garlic may be added, if
desired. If pita is not available, crackers or thick slices of French or
Italian bread may be used.
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