See Also: Appetizers · Cooking Club · Sandwiches
Hummus
From Dorothy McNett's recipes at www.dorothymcnett.com. Paul's sandwich of choice. "Adjust the tahini amount by tasting until you get it right." Use this with fresh uncooked vegetables, or layer it with a variety of roasted vegetables to make a vegetable terrine.
1 can garbanzo beans
2-3 tablespoons tahini, or more
1/2 teaspoon cumin
4-5 cloves garlic
juice of 1 lemon
1/4 teaspoon fine sea salt
olive oil, added for consistency
parsley or cilantro, optional
lettuce, cucumbers, radishes, sprouts, sliced vegetables etc.
(roasted vegetables are wonderful with this, as well)
bread, as desired, to make it a sandwich...
In food processor with steel chopping blade in place, process the beans, tahini, cumin, garlic, lemon juice and salt until smooth and creamy, tasting to get just the perfect balance of tahini with the beans. Add a drizzle of olive oil to give it character with a perfect consistency. Simply use this as a dip or a spread for crackers or spread over freshly baked sourdough bread or biscuits, or traditionally with pita bread for a great sandwich. Also layer it in a beautiful clear bowl with roasted vegetable slices for a wonderful main-dish terrine.
Recipe created 1996-05-21.
