Hummus
Item
Title
Hummus
Description
A recipe for Hummus
Creator
Hadassah Baldinger
pages
63
transcription
Ingredients
½ lb. dried garbanzo beans (1 c.)
3 Tbsp. lemon juice
2 garlic cloves, mashed
3 tsp. salt
⅛ tsp. pepper
½ c. Thinah dip
3 Tbsp. olive oil
Directions
Cover beans with water; soak overnight in large pot. They will soften and double in volume. Drain the beans; rinse and cover again with water; add 2 teaspoons salt. Cover and bring to boil; reduce heat and simmer for 1 ½ hours until tender. Drain and grind beans in meat grinder twice. Add other ingredients and mix well. Taste and correct seasoning, if needed.
Variation: Amira Kaczur adds ⅛ teaspoon cayenne pepper and minced parsley on top.
½ lb. dried garbanzo beans (1 c.)
3 Tbsp. lemon juice
2 garlic cloves, mashed
3 tsp. salt
⅛ tsp. pepper
½ c. Thinah dip
3 Tbsp. olive oil
Directions
Cover beans with water; soak overnight in large pot. They will soften and double in volume. Drain the beans; rinse and cover again with water; add 2 teaspoons salt. Cover and bring to boil; reduce heat and simmer for 1 ½ hours until tender. Drain and grind beans in meat grinder twice. Add other ingredients and mix well. Taste and correct seasoning, if needed.
Variation: Amira Kaczur adds ⅛ teaspoon cayenne pepper and minced parsley on top.
