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Hummus

110g (4 oz.) Chick Peas
4 cloves of Garlic
110g (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[1 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