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Hummus #2 - pareve

Posted by : Mimi Hiller

I think this is an adaptation of the hummus recipe in Molly Katzen's
"Moosewood Cookbook."

I tasted this at the Berkeley, CA, cook-in on July 4, 1996. It was
absolutely phenomenal. Lowfat, it's not, but I may never go back to the
other one again.

This makes a lot of hummus. Recipe should be halved unless serving at
least 40 or more as an appetizer.

HUMMUS, (to die for)

     2 tablespoons garlic -- minced
     3  15.5-oz can garbanzo beans
     1 cup Tahini
     3 large lemons
     2 teaspoons salt
     1 teaspoon cumin seed -- ground
     1 teaspoon cayenne paprika -- to taste

Drain 2 of the cans of garbanzo beans, reserving liquid.

Place the beans in a food processor along with the undrained beans
and all other ingredients except the paprika. Blend until it is a smooth
paste. You can adjust the consistency with reserved liquid.

Remove to a serving dish and top with paprika and some extra
cayenne pepper. Cover tightly and chill before serving.

Serve with pita or other flat bread.

-- Mimi

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