1 15 oz. can of garbanzo beans/chick peas, drained
3 T. tahini
1/4-1/2 c. fresh squeezed lemon juice
1 clove garlic
1/8 t. cumin
1/2 t. sea salt
finely chopped parsley, garnish
summac and paprika for garnish
Process all of the ingredients, except for tablespoon of the garbanzo beans, the parsley, olive oil and summac, in a food processor and add water to just below the level of the garbanzos. Process, adding additional water as necessary, to form a smooth, thick paste. Garnish the edge of a serving dish with the parsley. Place the hummus in the middle of the dish. Mound the reserved garbanzo beans in the center of the hummus with a few leaves of parsley. Arabic custom is to pour a small amount of olive oil over the top as well as a sprinkling of summac.
Middle Eastern Garlic Spread
10-15 cloves garlic
1 cup oil (I use 1/4 to 1/3 olive and rest veg oil)
1 tsp salt ( more or less to taste)
2 TSP lemon juice
Dash Cayenne pepper
In a food processor, add the garlic, salt, lemon, and cayenne. Chop - but it doesn't have to be fine.
After the garlic mixture is chopped, begin to add the oil VERY SLOWLY, while processing, a little at a time until you use it all. Olive oil is great to use because of the flavor, but does not whip as well as veg oil so I use 1/4 to 1/3 olive oil and the rest veg oil.
By the time you are finished, it will look like a nice, thick mayo, and the taste is GREAT!!!
Once you have done it a couple of times, you will know how to adjust the amounts of the ingredients to suit your taste. It is used in any type vegie, bread or meat dishes as a dip (like ketchup), even as a baste when I am BBQ'ing!
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