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Full Online Book HomeLearning KitchenAppetizers - Hummus By Fruffy
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Appetizers - Hummus By Fruffy Post by :mrssmile Category :Learning Kitchen Author :Unknown Date :November 2011 Read :3403

Click below to download : Appetizers - Hummus By Fruffy (Format : PDF)

Appetizers - Hummus By Fruffy

1/4 cup tehina
2 cloves garlic
1/8 to 1/4 of a medium onion
lemon juice as needed
spices: salt, hot pepper sauce, cumin

Put cloves and onion in food processor bowl and chop. Add chick peas, tehina, spices and 2 tbsp lemon juice.

Pulse to chop, if dry add more lemon juice, if you are afraid that it is too much juice add a little water.

Process until creamy, but not runny. Taste; it should be slightly garlicky, spicy and have a hint of cumin as an after taste.

Adjust seasonings. Let sit several hours or overnight in refrigerator to blend flavors.

To serve:put into a bowl, sprinkle with the reserved chick peas and some paprika. If you want to be authentic make an indentation all around and fill with extra virgin olive oil to look like a moat (the more oil the higher you estime your guests)
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2 cups canned chickpeas -- drained and rinsed and skinned 3 tablespoons tahini paste -- sesame paste 1 clove garlic -- minced Juice of 2 lemons Salt -- to taste Olive Oil Combine all ingredients except the olive oil in a food processor or blender. Add 1/2 cup water. Process to a thickpuree. Transfer to a bowl and cover with a thin film of olive oil to keep the hummus from crusting. Refrigerateuntil ready to use. Makes about 2 cups.
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125g/4 oz chick peas/garbanzo beans soaked overnight Juice of 2 lemons 3 tbs tahina (sesame seed paste) 2 garlic cloves, crushed Salt Garnish 2-3 tbs olive oil 1 tsp paprika Parsley, chopped Drain chickpeas and simmer in fresh water for about an hour until tender; do not add salt or beans will not soften. Reserve cooking water. Process chickpeas in a blender with lemon juice, tahina, garlic and salt and enough of cooking liquid to obtain a soft, creamy consistency. Serve on a flat plate with a dribble of olive oil, and a little chopped parsley.
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