hummos
This recipe is especially good with flat bread that is still warm from the oven.Ingredients:
2 cans of cooked Garbanzos
1/2 cup of Tahini (sold at Int'l food stores-mashed sesame seed pulp)
1/2 cup of lemon juice
2 cloves of garlic (crushed)
1/4 cup of olive oil
2 T of chopped Italian flat leaf parsley
1 T of paprika (or ground red pepper-depending on whether you like it hot)
salt (to taste)
It is a good idea to boil the precooked garbanzo beans that come in the cans for an extra 10 minutes, it helps make the garbanzo easier to mash thus the final product will have less granularity in it.
Save some (about 15 garbanzo beans) whole to use for plate decorating once the hummos is done. Mash the rest of the garbanzo beans all by themselves in the food processor (you can add a bit-less than 1/4 cup- of water to help the processing along) once they are finely ground, add the crushed garlic, the tahini, and start adding the lemon juice then mix in the food processor. Every time you add a little bit and taste-test. (I usually put less than what the recipe calls for then increase the lemon juice slowly to the mix until I attain the level of tanginess that I like, so it would be a good idea to keep adding the lemon juice slowly, until the amount of tanginess you likeis attained). Use the same method with for salt, put a little bit than add as you go along. Once you are satisfied with the mix, put it in a plate, decorate with chopped parsley and whole garbanzos in bunches, then sprinkle the paprika or red pepper on top, and add the olive oil. Eat with flat bread.
