T
ool & D
ie page 12
H
appy
P
arty
H
ummus
This recipe was my standard party contribution for years.
When you make it ahead of time, the flavors will inten-
sify. It always goes over really well, and it's super-easy to
adjust the flavors to your own taste you can definitely
use less garlic if you're not a big garlic fan, but the roast-
ing gives it a really nice mellow flavor.
4 C. chickpeas (AKA garbanzo beans)
½ c. tahini (AKA sesame paste)
1/3 c. warm water
1/3 to ½ c. extra virgin olive oil (more oil will produce a smoother,
creamier hummus)
Juice of 2 or 3 lemons
1 bulb of garlic, roasted (wrap garlic bulb in foil with a tsp of water
and roast in the oven until soft)
1 ½ tsp salt
2 tsp. cumin
Black pepper to taste
Combine the chick peas, tahini, water, olive oil and juice of one lemon in a
food processor. Process until smooth and creamy, scraping the sides every
once in a while. Squeeze the entire garlic bulb in, then add salt, cumin, and
pepper. Add additional lemon juice to taste.
Serve with pita bread cut into wedges (I like to mix regular and wheat
pitas), cut up veggies, or any kind of cracker.
By Jules B
Booking and Promotions
Station 58
www.MySpace.com/Station58Rocks