Hummus 2 15 oz. cans chickpeas (garbanzo beans) 1/2 c. tahini (sesame-seed paste) 6 T. lemon juice 3 lg cloves garlic, pressed 1 t. ground cumin salt and pepper
Drain beans, reserving liquid. Place in food processor or blender with other ingredients and 1/4 c. of liquid. Process until the mixture is smooth, adding liquid until desired consistency is reached. Adjust seasonings with more cumin, lemon, or salt & pepper, as desired. Makes about 3 cups. About the only measurement I stick to is the chick peas. The rest I just add to taste, particularly the cumin and garlic. A little splash of olive oil and a sprig of parsley makes a nice garnish. Serve with pita bread, crackers or veggies. I loooooove this stuff! Guacamole4 ripe avocadoes 1 large onion, minced 2 cloves garlic, minced 2 ripe tomatoes, finely chopped juice of 1 lime 2 tbs. cumin (to start out with, anyway! I always add more) salt and pepper to taste
Peel and mash avocadoes. Add remaining ingredients and mix well. Allow to chill in refrigerator for at least an hour for flavours to mingle. Sprinkle with chili powder and serve with tortilla chips. |
