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Hummus 2


16 oz. can of chick peas, reserve a few for garnish
juice of 1/2 lemon
1 clove garlic
1/4 cup tahini
2 tablespoons olive oil
1/2 teaspoon salt
cayenne pepper
parsley sprigs

Drain the chick peas, reserving 1/4 cup liquid; squeeze the juice from the lemon; mince the garlic. Puree the chick peas and reserved liquid, lemon juice, garlic, tahini, oil and salt in a food processor until smooth. Arrange on a plate, drizzle with olive oil and sprinkle with cayenne if desired. Garnish with a few reserved peas and parsley. Serve with pita bread wedges, or, one of my favorites, carrot sticks.




STACKS, The Art of Vertical Food

This page is maintained by Chef Frank Fileccia, CCC, CEC, GOM (Frank's Recipes)
Copyright © Frank Fileccia 1998, 1999, 2000, 2001, 2002, 2003, 2004.