Hummus from dried chick peas
here's one variation: 
 
hummus 
 
serving size 1/3 cup. 140 calories, 2.2 grams fat, 0 cholesterol, 21 mg 
sodium (plus added salt). 
 
for a shortcut, start with 2 1/2 cups of canned beans, drained and rinsed. 
the lemon juice and stock add flavor and lighten the texture. 
 
makes 2 1/4 cups. serves 4-8. 
 
1 cup  dried chickpeas, soaked overnight and drained
1   bay leaf
5 cup  vegetable stock
1/4 cup  fresh lemon juice
6   garlic cloves, oven roasted, and 1 clove, chopped
  zest of one lemon
1/2 tsp  ground cumin
1/2 tsp  ground coriander
1/8 tsp  cayenne
1/2   teaspon freshly ground black pepper
1/2 cup  minced fresh parsley
  salt to taste
 
add beans, bay leaf and vegetable stock to 2-3 quart pot. bring to boil, 
lower heat, and simmer covered for 2 1/2 hours, or until tender. after 
cooking, drain the beans of any remaining liquid and reserve the stock. 
transfer beans to a food processor and puree. add lemon juice and continue 
to puree. gradually add some of the reserved bean stock if a creamier 
texture is desired. add the remaining ingredients and mix well. 
add salt to taste and serve a room temperature or chilled. 
 
 
 
-- 
(ID: 1764) Mirror: rec.food.recipes: Thu, Aug 4, 2005


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