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hummus-15 recipe

Date: Fri, 21 Jul 95 10:58:04 PDT
 From: dlt@interlink.com (Doris Tuck)
 It is marginally better if you cook your own garbanzo beans, but they 
 take a lo-o-ong time, and if you drain and wash the canned ones they 
 taste less "canny."  However, if you drain the water from the can of 
 beans you must add a little water to the mixture for moisture.
 Mix the following together in blender (or food processor, if you have one):
 1 can of garbanzo beans
 1/2 tsp. (or less) tahini 
 3 - 5 cloves garlic (we like it hot)
 jalapeno to taste (cayenne, or whatever you like, if you like, for hotness)
 comino to taste (I use about 1/2 tsp.)
 lemon or lime juice, I use a small lime or 1/2 of a large one
 Some jalapenos are hotter than others, and some (which we used to grew
 but have since given up on) are on a par with bell peppers, so use your
 own judgment and taste buds.
 The Lebanese delis in this area make a pool of olive oil in the 
 blob of hummus and, I believe, also put olive oil in the hummus.  I 
 leave it out to cut down on the fat content; the tahini could also 
 be eliminated, but a little bit does give a nice blend of flavors.
 This is great as a dip for the traditional pita bread (whole wheat, 
 of course), but is also good with your favorite crackers or vegies, 
 some people even use it as a sandwich spread.  Little or no fat, lots 
 of flavor, good food.
 Add/delete according to your own taste buds.  5 cloves of garlic is a
 bit much for some people.  When I used especially large cloves, it was 
 a bit much for us!  But we managed to eat it anyway.
 kwvegan vegan