Adventures in good eating — recipes and food writing by Margaret “Meps” Schulte
Hummus
1 can chickpeas
1/2 C tahini
6 T lemon juice
Salt
2 T olive oil
1 T finely chopped parsley or mint
Drain the chickpeas, reserving the liquid. Blend the chickepeas, 1/4 C of the liquid, the tahini, lemon juice, and salt in a blender. If it’s too thick, thin with additional chickpea liquid or a little water. Spread on a serving plate, then sprinkle with the oil and the parsley or mint. Serve with raw vegetables or wedges of pita bread.
This recipe doesn’t include any garlic, but I often throw in one small clove, finely chopped.
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May 6th, 2006 at 1:53 am
[…] Maza (also spelled mezza) is the Middle Eastern version of Spanish tapas or Chinese dim sum. It’s served as an appetizer to a fancy meal for a guest, or as a small meal in itself. There are hundreds of dishes that can be served, but the most familiar to us are things like hummus, stuffed grape leaves, and baba ghanouj. The beverage often served with it is arak, or arack. Here’s a short list of some of the hundreds of foods served for maza: Hummus habb Yogurt cheese balls Abakadoo ma’ taheena (Middle Eastern guacamole) Olive dip Pita bread triangles Hummus Baba ghanouj Stuffed grape leaves Nuts Tart fruits Salted seeds Cheese Salads (Try Algerian Salad or Khissoo or Tabouli) Marinated bone marrow Liver Cucumbers Tomatoes Greens Vegetables cooked in olive oil Kubbeh Pickles Olives Seafood Preserves […]