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Traditional Hummus


  • 3 cans garbanzo beans (drained)
  • 3 to 4 tablespoons tahini (sesame paste)
  • 4 to 6 cloves garlic (chopped)
  • 1 lemon
  • 1/3 cup olive oil
  • salt and pepper to taste


Saute the chopped garlic in oil over a low flame. (do not burn) Juice the lemon. Place garbonzos, garlic and tahini in a large blender. Blend well.Add olive oil in a stream and blend till a creamy consistancy. Add lemon juice and blend for another minute. If your hummus is thick and has a dry consistency, add good water in about 1/8 cup amounts and blend until the desired consistency is achieved. Should be almost like a soft, creamy peanut butter Set the hummus in a serving bowl. A few branches of parsley and a lemon cut into 8ths, placed on the hummus adds a nice look to the dish. Just before eating make an indent in the center of the hummus plate and pour a small amount of olive oil into the indent. You can eat it right away, but the hummus improves if it sits overnight in the refrigerator. Serve with toasted pita bread, ( I separate in half and toast over my gas flame on stove ) -- purple onion wedges ( petals ) or scallions and green pepper slices. Make a wonderful dip for any raw veggie. For a change of pace follow the recipe above and include one of the following variations -- When blending: Add 1 - 2 chopped drained tomatoes. Or a tablespoon of dried tomatos in oil. This gives a slight reddish color. OR: Chipotle Chilies (2 - 3 washed) from canned Chipotle Sauce. They are hot so beware!

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