Sorry about March, April& May! Book club was held - Deb had some Great Hummus- recipe to follow!
July: Guide to the birds of East Africa-Nickolas Drayson-Katherine
August: People of the Book- Geraldine Brooks - Jen
Hummus - From Deb!
Yield: about 3 cups
2 cups cooked or canned chick-peas, drained (garbanzo beans)
2/3 cups tahini (sesame paste)
¾ cup lemon juice
2 garlic cloves, peeled
Salt and freshly ground pepper, to taste
¼ cup finely chopped scallions
Italian parsley leaves
1. Place the chick-peas, tahini, lemon juice, garlic, salt and pepper in a food processor and blend until smooth. Stir in the scallions
2. Pile into a small bowl and garnish with parsley leaves. Serve with pita bread.
From The New York Times Cookbook, p. 23, by Craig Claiborne, c. 1990, Harper and Row, Publishers
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