Friday, July 01, 2005

Hummus (Chick Pea Dip) with Garlic & Parsley

This is a little bit of Lebanese HEAVEN. Kev and I love Hummus. It goes best eaten with warm, slightly toasted pita bread. Right before you dive in to it, put a little mashed-potato-type mound on your plate, make a tiny depression in the middle like you would for gravy, and fill the hole with olive oil and a generous sprinkle of good quality paprika (Hungarian is best). I have altered the recipe from the book to our tastes - so if you buy the cook-book, it will not be the same as it is here. We actually prefer our Hummus to most restaurants. My favorite Hummus has been at Pappa's Greek restaurant: Yai Yai Mary's in Houston, Texas - USA.

Hommous bi Tahini

  • 1 19oz. can chick peas/garbanzo beans
  • 1/4 cup sesame seed paste (Tahini) * found in international food stores/health food stores
  • 2 cloves garlic
  • 1/2 tsp. salt
  • 1/4 cup lemon juice (this is not a typo!)
  • finely chopped fresh parsley (about 2 tsp) - optional
  • dash of pepper
  • olive oil (for a garnish) - optional
  • paprika (for a garnish) - optional

Open can of chick peas and drain liquid into a small bowl. Dump chick peas, Tahini, garlic, salt, lemon juice, parsley, pepper and 1/2 of the liquid from the chick pea can into the blender or food processor. If you want to make your dip thinner, you can add a little more chick pea liquid later. Blend until smooth and creamy. Garnish with olive oil and paprika as stated above and use as a dip for pita bread. Goes well served with Chicken Kabobs, Greek Salad, and seasoned basmati rice.


Recipe from "A Taste of Lebanon: Cooking Today the Lebanese Way" by Mary Salloum

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