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Recipe Name: Hummus (lombardia Website) Submitted by: Administrator
Source: Source Description:
Ethnicity: Last Modified: 2/23/2014
Base: Appetizers Comments:
Preparation Time:
Number of Servings: 1

19 Ounce(s) Garbanzos***, canned
2 Cloves garlic, up to 3
2 Limes or lemons, juice of
1/4 Cup(s) Tehina, up to 1/3
1 1/2 Teaspoon(s) Salt, or to taste
**keep the liquid and 1/3 cup garbanzo beans out.For garnish: whole
parsley leaves with 1/4" of stem left on and sweetpaprika(Hummus should
be somewhat milder than Baba Ghannouj)Preparation: In mortar, pound
garlic with salt until reduced to a smoothpaste. Place garlic-salt
paste in food processor and add lime or lemonjuice (I prefer lime) and
tehina. Process on continuous. If dressingcoagulates (citric acid will
do that to tehina), add JUST ENOUGH water,in a thin stream, until
dressing reliquefies to a thick yet pourabletexture (like heavy pancake
batter).Pour the garbanzos into the food processor bowl and process on
pulsefirst, then on continuous, until a smooth and creamy, yet
somewhatgrainy puree is obtained. If it's too stiff, add a little of
thegarbanzos water to soften it.Smooth surface of hummus and decorate
by scattering the reservedgarbanzos on the hummus and sticking the
parsley stems down in a regularpattern. Sprinkle a little paprika
between the "florets". You may alsodrizzle a little bit of extra-virgin
olive oil in tiny pools here andthere on the surface. A favorite
decoration in the Middle East is todraw a pattern with the forefinger
and pour the olive oil in the groovethus created. Serve with warm
Arabic bread, tomato wedges, springonions, oil- or brine-cured olives
(green or black) and cucumber pickles(NOT the sweet kind. Kosher dills
work well). Hummus can also be servedas a side dish to grilled meat or
chicken. Enjoy!Recipe by: to
recipelu-digest by Badams <> on Feb16, 1998

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