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Humus Tahini Dip dips, ethnic, vegan, vegetarian 3/4 cup chickpeas; soaked overnight and drai 2 garlic cloves; minced 1 teaspoon salt 1/4 teaspoon pepper 6 tablespoon tahini (sesame paste) 2 lemons, juiced 1 tablespoon corn oil (or as needed) 1 tablespoon olive oil 1/4 teaspoon paprika 1 tablespoon fresh parsley; chopped In a medium saucepan place the soaked chickpeas and cover them with water. Bring the water to a boil over high heat and vigorously cook the chickpeas for 10 minutes. Reduce the heat to low and simmer the chickpeas for 1« hours, or until they are tender (add more water if necessary). Drain the water from the chickpeas. Place them in a food processor (reserve 8 chickpeas for the garnish) and pur‚e them until they are very smooth. Add some water if necessary. In a medium bowl, place the pur‚ed chickpeas. Add the garlic, salt, pepper, tahini, and lemon juice. Mix the ingredients together so that they are well blended. Add the corn oil and mix it in well so that a smooth paste is formed. In a small serving bowl, place the humus. Smooth it down evenly with a knife. Pour the olive oil in the center. Sprinkle on the paprika and parsley. Garnish the dish with the reserved chickpeas. Makes 1¬ cups. Source: Papa Garo's - Redondo Beach, California "Southern California Beach Recipe" by Joan and Carl Stromquist ISBN: 0-9622807-3-9 Typed for you by Karen Mintzias Yield: 4 servings Chinese Recipes - Indian Recipes - Italian Recipes - German Recipes MENU
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