"When I go to a restaurant, I always ask for a chicken and an egg, to see which comes first."--Unknown

Hummus Dip Recipe

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This recipe for Hummus Dip, by , is from The Labor Goes On, one of the cookbooks created at FamilyCookbookProject.com. We help families or individuals create heirloom cookbook treasures.

Added: Friday, October 12, 2007


2 tins chick peas
juice of 1 lemon
3 cloves garlic
1/2 teaspoon salt
1/2 cup tahini (sesame seed paste)
water (1/2 - 1 cup, for the right consistency

Drain and rinse chick peas.

Use a mortar and pestle to crush the garlic with the salt until it resembles a mushy paste.

Juice the lemon

Put the chick peas in a blender with the lemon juice and a little water and puree to a smooth paste. Keep adding water until it's smooth and not stiff.

Add garlic and puree it in.

Add tahini and puree it in.

Check consistency and flavour balance one last time. Add a little more lemon juice if it needs more tang, a little more garlic if it needs more kick, a little more tahini if it isn't creamy enough. A little water if it's too sticky. It should be smooth and dip-like, not too gluggy.

Personal Notes:
Personal Notes:
I serve this with all sorts of things:

- on its own with rice crackers or Lebanese bread
- on wraps with felafel or soy sausages
- with raw vegies
- instead of butter in sandwiches
- for general dipping

I tend to use organic chick peas, you can get all sorts. The Italian ones are pretty good too. If you can't get tinned you can always get dried but who can honestly be bothered with the extra soaking time!




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