Acornell.2640
net.cooks
utcsrgv!utzoo!decvax!ucbvax!mhtsa!ihnss!houxi!houxg!lime!vax135!cornell!gil
Thu Mar 18 12:56:04 1982
Hummus
WINGS OF LIFE HUMMUS
This is from "Wings of Life", and Ithacan cookbook which I bought in Providence
2 cups cooked chick peas (1 cup uncooked)
4 or 5 cloves garlic, mashed
1 tsp salt
1/2 cup tahini
juice of one lemon
2 to 6 TBS (more or less) chick pea cooking liquid or water
1/2 cup finely chopped FRESH parsley
I usually soak my chick peas about five hours before cooking them and them
cook them three to four hours. They're soft then.
Mash the cooked chick peas with a fork, grind them through a meat grinder
or grind them through a grain mill (I usually use my grain mill, which
gives a smooth paste; a food processor also works well; the key is not to
put too many chick peas in at one time).
Mix the garlic (I usually use a garlic press) and salt in a separate bowl.
Stir in the tahini. With a wooden spoon, beat in the lemon juice. Add a
little cooking liquid or water and beat some more. Continue adding liquid
and beating until the sauce has the consistency of thick mayonnaise and
holds its shape almost solidly in a spoon.
Beat the tahini mixture from above into the mashed chick peas. Add a little
at a time, and continue beating until it's smooth. Add some more. At the
end, if the mixture is too thick, beat in a little more liquid until it's
spreadable.
Mix in the fresh parsley and taste. You might want to add a little more salt.
I usually make twice this amount, and then it usually last about a week.
-----------------------------------------------------------------
gopher://quux.org/ conversion by John Goerzen <
[email protected]>
of
http://communication.ucsd.edu/A-News/
This Usenet Oldnews Archive
article may be copied and distributed freely, provided:
1. There is no money collected for the text(s) of the articles.
2. The following notice remains appended to each copy:
The Usenet Oldnews Archive: Compilation Copyright (C) 1981, 1996
Bruce Jones, Henry Spencer, David Wiseman.
