Date: Tue, 31 May 94 11:46:33 CDT
From: Tyrrell Courtney (tyrrellc@admin.stedwards.edu)
garbanzos (1 or 2 cans drained, or cook yourself)
fat-free yogurt (optional) 1/4 to 1/2 cup
lemon juice (I don't use too much as I don't like it too tart)
tablespoon or so?
garlic (essential) two to four cloves minced or crushed
I like a lot!
cumin to taste 1/4 to 1/2 teaspoon
pinch of coriander
4 to 6 drops of toasted sesame oil (optional, negligible fat,
adds flavor) Must be TOASTED SESAME OIL (I found in Asian
food section of HFS.Very strong flavor, a bottle should
last for years)
Mash garbanzos (I mash with a potato masher, then run in batches
in blender, because I like my hummus smooth) Mix in everything
else, tasting as you go along. Salt can be added, if you
like. I also add some red pepper on the top before serving.
Chilling seems to mix the flavors. Serve with pita wedges.
kwlacto lacto