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Hummus With Tahini

4 oz. Chick Peas
4 cloves of Garlic
4 oz. Tahini paste
Juice of 2 Lemons
1 tablespoon of Olive Oil
Salt and Pepper

Wash the Chick Peas, cover with water and soak overnight.
Drain the peas, cover with water and simmer until tender (11˜2 hours approx).
Drain again but retain some of the liquid.
Crush the garlic and puree with the peas in a food processor until smooth (You may need to add some of the cooking liquid).
Add the tahini, lemon juice and oil and process again to mix well.
Season and taste.
An excellent dip with crackers or raw vegetables.

April 14, 2006 09:12 PM | 0 Comments
  Martin Dwyer
Consultant Chef