I use canned chickpeas/cece/garbanzo, which is quicker than using the dried
Juice and zest of 1 lemon
4 cloves garlic
4 green onions, white part only
2 Tablespoons tehina
1 19 ounce can chickpeas
Puree lemon, garlic, onions, and tehina in a blender or food processor.
Add chickpeas and start to puree. Add olive oil, a little at a time, until
the mixture is the consistancy that you like.
makes about 3 cups hummus
All data, logos, text contained on any portion of Mimi's Cyber Kitchen
copyright 1995 through 2001 Mimi Hiller, JB Hiller, Jennifer Hiller. No
portions of this website may be used without express written permission of