Hummus

From Best Recipes from New England Inns

Dips and Spreads Recipes | Meatless Recipes | Miscellaneous Recipes

Yield: Serves 8

Middle Eastern in origin, this is a creamy mixture of pureed garbanzo beans, sesame seed paste, and garlic. --Black Lantern Inn, Montgomery Village, Vermont

• 1 can (15-1/2 ounces) garbanzo beans
• 1/4 to 1/2 cup liquid from beans
• 3 tablespoons lemon juice
• 2 to 3 cloves garlic, crushed
• 1/2 teaspoon salt
• 1/2 teaspoon white pepper
• 1/4 cup tahini (sesame seed paste, available at supermarkets and health food stores)
• Olive oil
• Paprika

Drain the beans and save the juice. In a food processor with metal blade or in a blender, puree the beans with all but last 2 ingredients. Taste for seasoning and refrigerate.

Serve at room temperature on a bed of lettuce with warmed pita bread. Drizzle olive oil on top of the hummus and add a dash of paprika.

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