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Humus Recipe

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This recipe for Humus, by , is from The Great Froehlich Family Cookbook, one of the cookbooks created at FamilyCookbookProject.com. We help families or individuals create heirloom cookbook treasures.

Tom Froehlich
Added: Saturday, June 10, 2006


8 cloves garlic
1 teaspoons salt
1/4 - 1/2 cup olive oil
1/4 t. black pepper
1/4 c. minced scallions or green onions
1/4 c. finely minced parsley
dash of cayenne pepper (hot red pepper)
6 T. lemon juice (from two medium lemons)
1 1/2 cups raw chickpeas (garbanzo beans) cooked until very soft or 4 15-oz. cans cooked chickpeas
1/2 cup tahini (sesame seeds mashed into a paste, available in Middle Eastern food stores)

If using raw chickpeas, bring them to a boil. Turn off for an hour, then simmer them until very soft (1 - 2 hours or more). Cook with lots of water.

Mash the chickpeas to a paste, using a food processor. Puree in the garlic. Then mix in olive oil, tahini, the peppers and salt. Add lemon juice, you have to watch this start out light and add more to taste. It can get too lemony, especially if the lemons are heavily acidic.

This should end up being a soft paste, which holds its form but is not too stiff. If it is too stiff, add some of the water from cooking the beans to thin it out.

Stir in the minced parsley and scallions. Correct the seasonings (salt, pepper, garlic, tahini, lemon juice). Chill thoroughly. It freezes well.

Serve with wedges of toasted pita bread (bite-sized wedges): Take medium-sized pita breads, cut into 1/6ths, and split in half. Place the wedges on a baking sheet, spread them with a garlic-butter (butter melted with crushed garlic), and season them with granulated garlic, Parmesan cheese and salt. Bake them for 10 minutes at 350 degrees until lightly browned, dried out and crisp. Serve these with the humus.




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