Mediterranean

Hummus
Recipe courtesy White Wolf Café

• 4 cups garbanzo beans, drained
• 1 cup tahini
• 1 cup lemon juice
• 3/4 cup minced garlic
• 1/2 cup canola oil
• 1 teaspoon salt
• 1 teaspoons black pepper

Place all the ingredients in a mixing bowl. Mix with a wire whisk until smooth. Place in 2 plastic containers and refrigerate.

Yield: 6 servings
Prep Time: 15 minutes
Difficulty: Easy

Hummus bi Tahini
A traditional snack from the Middle East. It can be made as spicy as desired by adjusting the amount of red pepper.

• 1 lb (450 g) chick peas, cooked (reserve 1/2 of cooking water)
• lemon juice (from 1 - 2 lemons)
• 4 garlic cloves, minced
• 1 tsp salt
• 6 oz (170 g) sesame paste (tahini)
• 1 - 2 tbsp olive oil
• cayenne pepper to taste
• 1 - 2 tsp mint, dried

Blend a handful of chickpeas, add more at intervals. As the paste thickens add more lemon juice, olive oil and the reserved water.

Spoon into a dish. Pour a little olive oil over top and sprinkle with pepper. Serve with pita bread as a snack or dip.

Hummus 

• 1 15oz. can garbanzos/chick peas
• 1-2 cloves of garlic (depending upon your taste)
• Cumin seeds to taste
• 2-3 TBS. of Lemon Juice as to make a good paste
• Fresh Cilantro

Put all of these into a food processor and process until smooth.

Pesto-Hummus
From: vmh@intellicorp.com

• 1 can of chickpeas (garbanzo beans), almost drained (keep juice)
• 2 bunches of basil (or so), chopped. Should make at least 1 packed cup of basil
• Juice of 1/2 lemon

Put chickpeas, basil, and some of the lemon into bowl.

Puree using blender.

Add lemon juice until consistency and taste are pleasing. If still too thick, you can add some of the leftover juice from the chickpea can.  Serve as a dip or use as a spread on fresh bread.