This is my variation on hummus, which is very non-specific and generally not helpful at all. 🙂
- 2 cans garbonzo beans
- 1 lemon
- olive oil
- tahini (or sesame oil)
- cayenne pepper
- I don't have a food processor, so this is how I prepare the chickpeas: drain one can, and add it to the other (liquid included) in a small pot. Boil it for a long time. Mash it up with a potato masher.
- Juice the lemon
- In a small skillet (8 to 10 inches), simmer about 1/4 inch of olive oil with about 3 or 4 mashed cloves of fresh garlic until the garlic is all brown
- Mix the chickpea mash with the lemon juice and a few huge spoonfulls of tahini. This gives it its bitter taste, so add as much as suits your taste.
- Add the oil and garlic
- Add salt and cayenne pepper to taste, mixing well.
- Garnish with sprigs of fresh parsley and serve with toasted wedges of pita bread or wheat toast.
This recipe was submitted by Annie on January 29, 2005.