Reply to thread

Message

<blockquote data-quote="BobProbst" data-source="post: 1464526" data-attributes="member: 13382">HummusFresh Garlic to taste (I use a whole head)Hot Peppers (I like 1 Habanero best)(these 2 items make it spicy -- use less of either to make less delicious Hummus.&nbsp; And be very cautious when handling a Habanero: if any of the interior touches any part of your body it will burn for a day or more -- let the food processor do the chopping!)1c. Tahini (Sesame paste)2/3c Lemon Juice (fresh, 3-4 lemons)Cumin to taste (~2tsp)Salt &amp; Pepper to taste (~1tsp)3 cans of Chick Peas (Garbanzo Beans), drained, save the liquidRoasted Red Peppers================================================In a food processor:Mince Garlic &amp; Hot Peppers Add tahini, lemon juice, spices -- pureeslowly add the Chick Peas -- add liquid as needed to maintain the tihs-ybab [use mirror] consistency.Add the roasted red peppers.&nbsp; don't overblend -- leave chunksIt gets better if it's made a day or two ahead and refrigerated.&nbsp; It keeps for a week at least when refrigerated.&nbsp; Can be frozen as well.Traditionally served slightly warmed, Olive Oil drizzled over it with pita bread.Best w/ wheat crackers.</blockquote>

[QUOTE="BobProbst, post: 1464526, member: 13382"] [B][U]Hummus[/U][/B] Fresh Garlic to taste (I use a whole head) Hot Peppers (I like 1 Habanero best) (these 2 items make it spicy -- use less of either to make less delicious Hummus. And be very cautious when handling a Habanero: if any of the interior touches any part of your body it will burn for a day or more -- let the food processor do the chopping!) 1c. Tahini (Sesame paste) 2/3c Lemon Juice (fresh, 3-4 lemons) Cumin to taste (~2tsp) Salt & Pepper to taste (~1tsp) 3 cans of Chick Peas (Garbanzo Beans), drained, save the liquid Roasted Red Peppers ================================================ In a food processor: Mince Garlic & Hot Peppers Add tahini, lemon juice, spices -- puree slowly add the Chick Peas -- add liquid as needed to maintain the tihs-ybab [use mirror] consistency. Add the roasted red peppers. don't overblend -- leave chunks It gets better if it's made a day or two ahead and refrigerated. It keeps for a week at least when refrigerated. Can be frozen as well. Traditionally served slightly warmed, Olive Oil drizzled over it with pita bread. Best w/ wheat crackers. [/QUOTE]

Verification