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HUMMUS
1 can (15 or 16 oz.) garbanzos
1 clove garlic, peeled
2 T. sesame oil (toasted, brownish kind)
2 T. sesame seeds, toasted
Salt
Lemon juice
Minced parsley
Olive oil, optional
1. Drain garbanzos, saving liquid and half a dozen for garnish. Put in
a blender or processor with garlic, sesame oil, toasted sesame seeds (brown
them in a heavy skillet, stirring). Blend smooth, adding as much of the
garbanzo liquid as necessary to make a smooth paste, like not-too-stiff
mashed potatoes.
2. Add salt and lemon juice to taste. Mound in a dish and sprinkle with
minced parsley. If you want to be very authentic, pour a little olive
oil over all. Garnish with whole garbanzos. Serve with Syrian cracker
bread or sesame crackers.
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