Hummus Ii
16
Hummus Ii recipe
Ingredients
| 1 | tablespoon |
safflower oil
|
|
| 2 | tablespoons |
onions
chopped |
|
| 1 | clove |
garlic
minced |
|
| ¼ | cup |
parsley leaves
fresh, minced |
|
| 1 | teaspoon |
basil
|
* |
| ¼ | teaspoon |
coriander
ground |
* |
| ¼ | teaspoon |
oregano
|
* |
| ¼ | teaspoon |
black pepper
|
* |
| 15 | ounces |
chickpeas (garbanzo beans)
or beans, drained |
|
| 3 | tablespoons |
lemon juice
|
|
| 2 | tablespoons |
sesame seeds
toasted |
|
| 1 | dash |
cumin
|
* |
| Garnish | |||
| 1 | wedges |
lemon
optional |
* |
| 1 | x |
cherry tomatoes
optional |
* |
| 1 | x |
parsley sprigs
fresh, optional |
* |
Directions
In a small skillet, heat oil; sauté onion and garlic until onion is softened.
Add seasonings. Stir just long enough to soften parsley.
In food processor, combine rinsed and drained chick peas and lemon juice; process until smooth.
Stir in onion and herb mixture; stir in sesame seeds.
Spoon into serving bowl. Top with garnish if desired.
Makes 1½ cups.
