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Hummus

Source of Recipe


"Mediterranean Light" by Martha Rose Shulman



List of Ingredients



• 1/2 lb. dried chick peas - washed and picked over, or 2 c. canned chick peas
  
• 1 qt. water
  
• 1 t. salt
  
• 2 large garlic cloves
  
• 4 - 5 T. fresh lemon juice - to taste
  
• 2 T. olive oil
  
• 3 T. tahini (more or less to taste)
  
• 1/2 t. cumin
  
• 1/2 - 1 t. salt - to taste
  
• 1/2 c. plain low fat yogurt
  






Instructions



1. NOTE: Skip this step if you are using canned chick peas.Soak the chick peas overnight in a qt. of water. The next day, drain the beans and combine in a large pot with a fresh qt. of water. Bring to a boil, reduce heat, cover and simmer 2 hours, until the beans are tender. Add 1 t. salt.
   
   
2. Drain the beans and puree along with the garlic in a food processor or blender. Add the lemon juice, olive oil, tahini, cumin, salt to taste and yogurt and blend until thoroughtly smooth. Taste and adjust seasonings, adding more salt, garlic, or lemon juice as needed. Transfer to a serving bowl and cover. Refrigerate until ready to serve. Will keep for up to 5 days.
   
   






Final Comments


Makes 12 servings.