Acornell.2640 net.cooks utcsrgv!utzoo!decvax!ucbvax!mhtsa!ihnss!houxi!houxg!lime!vax135!cornell!gil Thu Mar 18 12:56:04 1982 Hummus WINGS OF LIFE HUMMUS This is from "Wings of Life", and Ithacan cookbook which I bought in Providence 2 cups cooked chick peas (1 cup uncooked) 4 or 5 cloves garlic, mashed 1 tsp salt 1/2 cup tahini juice of one lemon 2 to 6 TBS (more or less) chick pea cooking liquid or water 1/2 cup finely chopped FRESH parsley I usually soak my chick peas about five hours before cooking them and them cook them three to four hours. They're soft then. Mash the cooked chick peas with a fork, grind them through a meat grinder or grind them through a grain mill (I usually use my grain mill, which gives a smooth paste; a food processor also works well; the key is not to put too many chick peas in at one time). Mix the garlic (I usually use a garlic press) and salt in a separate bowl. Stir in the tahini. With a wooden spoon, beat in the lemon juice. Add a little cooking liquid or water and beat some more. Continue adding liquid and beating until the sauce has the consistency of thick mayonnaise and holds its shape almost solidly in a spoon. Beat the tahini mixture from above into the mashed chick peas. Add a little at a time, and continue beating until it's smooth. Add some more. At the end, if the mixture is too thick, beat in a little more liquid until it's spreadable. Mix in the fresh parsley and taste. You might want to add a little more salt. I usually make twice this amount, and then it usually last about a week. ----------------------------------------------------------------- gopher://quux.org/ conversion by John Goerzen of http://communication.ucsd.edu/A-News/ This Usenet Oldnews Archive article may be copied and distributed freely, provided: 1. There is no money collected for the text(s) of the articles. 2. The following notice remains appended to each copy: The Usenet Oldnews Archive: Compilation Copyright (C) 1981, 1996 Bruce Jones, Henry Spencer, David Wiseman.