The Food Blog

Tuesday, January 31, 2006

GARBANZO HUMMUS (GREEK DIP)

2 cloves garlic
2 (15 oz.) cans low-salt or regular garbanzos, drained
1/3 c. tahini (sesame seed paste)
1/3 c. lemon juice
1/2 c. water
3 tbsp. olive oil
1/4 tsp. cayenne
1/2 tsp. salt
Drop garlic into a blender or food processor with motor running; whirl to mince. Add garbanzos, tahini, lemon juice, water, 2 tablespoons oil, and cayenne. Whirl smooth. Scrape into a bowl. Drizzle with remaining oil. Serve, or chill airtight up to 1 day, then bring to room temperature. Add salt to taste. Makes about 3 cups.

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