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home > recipes > sauces and condiments > hummus 3
from California, USA 4 oz chickpeas, soaked for a few hours Juice of 2 lemons 3 Tbs. tahina 2 garlic cloves, crushed Salt GARNISH 1 Tbs. olive oil 1 tsp. paprika a few sprigs of parsley, finely chopped Drain the chickpeas and simmer in fresh water for about an hour or until tender. Reserve the cooking water. Process the chickpeas in a blender (or food processor) with the lemon juice, tahina, garlic, salt and enough of the cooking liquid to obtain a soft creamy consistency. Serve on a flat plate, garnished with a dribble of olive oil, a dusting of paprika (this is usually done in the shape of a cross) and a little parsley. Serve with warm pita bread for dipping. Serves 4-6. From "Mediterranean Cookery" by Claudia Roden http://www.sudairy.com/mer/recipes.html

Hummus 3


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Recipe Alert This is Found in... Most Emailed Recipes
(posted January 16, 2003)

from
California, USA

4 oz chickpeas, soaked for a few hours
Juice of 2 lemons
3 Tbs. tahina
2
garlic cloves, crushed
Salt

GARNISH
1 Tbs.
olive oil
1 tsp.
paprika
a few sprigs of
parsley, finely chopped

Drain the chickpeas and simmer in fresh water for about an hour or until tender. Reserve the cooking water.

Process the chickpeas in a
blender (or food processor) with the lemon juice, tahina, garlic, salt and enough of the cooking liquid to obtain a soft creamy consistency.

Serve on a
flat plate, garnished with a dribble of
olive oil, a dusting of paprika (this is usually done in the shape of a cross) and a little parsley.

Serve with warm
pita bread for dipping. Serves 4-6.

From "Mediterranean Cookery" by Claudia Roden
http://www.sudairy.com/
href="http://www.internationalrecipes.net/recipes/dictionary.pl?4418" class="definition" target="_new">mer/recipes.html




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from San Jose, CA, United States wrote:1  0

This one sounds authentic. I love hummus and can't wait to make this.
5 starsJanuary 18, 2003


 
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