Date: Fri, 21 Jul 95 10:58:04 PDT
From: email@example.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.