"As I ate the oysters with their strong taste of the sea and their faint metallic taste that the cold white wine washed away, leaving only the sea taste and the succulent texture, and as I drank their cold liquid from each shell and washed it down with the crisp taste of the wine, I lost the empty feeling and began to be happy, and to make plans."--Ernest Hemingway

Hummus (Middle East) Recipe

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This recipe for Hummus (Middle East), by , is from Meals and Memories, one of the cookbooks created at FamilyCookbookProject.com. We help families or individuals create heirloom cookbook treasures.

Contributor:  
Contributor:  
Susen Stonner Renner

Category:
Category:

Ingredients:  
Ingredients:  
16 oz. can of garbanzo beans, 1 1/2 T. lemon juice; 2 cloves minced garlic, 1 tsp. cumin, 2 T. tahini (sesame paste) optional, 2 T. parsley, 6 oz. jar marinated artichoke hearts, olive oil (up to 1/4 cup).

Directions:
Directions:
Rinse garbanzo beans. Drain artichoke hearts. In a blender or food processor, put all ingredients and blend until desired consistency is reached. If too thick, add a tablespoon or so of the artichoke marinade. Refrigerate.

Number Of Servings:
Number Of Servings:
2 cups of dip
Preparation Time:
Preparation Time:
10 minutes
Personal Notes:
Personal Notes:
Serve with chips or whole wheat toasted pita.

 

 

 

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