Date: Wed, 15 Feb 95 13:02:03 CST
From: "Hadass Eviatar" (email@example.com)
An adaptation of the Hummus recipe from Mollie Katzen's "Moosewood
Cookbook". My comments are in square brackets.
2 to 3 medium cloves garlic, sliced [I use more, but I love garlic!]
a large handful parsley
2 healthy scallions, in 1-inch pieces
3 cups cooked chick-peas [she uses 2 15.5 oz cans, I soak and cook dried]
Few drops of sesame oil
6 Tbs. fresh lemon juice [I use quite a lot more - one or two whole lemons,
3/4 to 1 tsp. salt (to taste)
cayenne and a little cumin, to taste [she says optional, but I don't!]
1) Place garlic, parsley and scallions in a food processor or blender, and
2) Add chick peas, drops of oil, lemon juice, and salt, and puree to a thick
paste. [I grind the chick peas separately first, it makes life much easier].
3) Season to taste with cayenne and cumin. Transfer to a tightly lidded
container and chill.
The green colour can be a bit disconcerting at first, and it does taste a bit
different, using sesame oil instead of tahini. But it is still good, I feel.