Hummus b'takhini
Ingredients
- 27 oz. chickpeas, canned, drained
- 1/4 cup takhini
- 1/6 cup chickpea broth from can
- 1/6 cup olive oil
- juice of 2 lemons (fresh is a must)
- 6 large cloves garlic, chopped
- pinch of salt
- 3 pinches cumin
- freshly ground black pepper
Put first four ingredients plus one lemon's
juice into a food processor. Process until
smooth, not chunky. Add remaining ingredients.
Process until no chunks. Resulting dip will be
very airy and firm.
Use as spread instead of mayonnaise on sandwiches,
plain with crudites, or as preferred. I suggest
Israeli sandwiches: slit a chunk of baguette
lengthwise. Spread hummus on bread, add sliced,
peeled cucumber, Roma tomato, and sauteed
mushrooms.
Options: some like more lemon or more garlic.
They are adjustable to taste.
Note: I like "Jerusalem-style" hummus.
Most of what we see in the US is Armenian or
Lebanese styles.
Jeff Goldsmith,
jeff@tintin.jpl.nasa.gov,
April 25, 1996