* Exported from MasterCook *
Lebanese Chickpea Puree - Hummus bi Taheena
Recipe By :
Serving Size : 7 Preparation Time :0:00
Categories : LowCal (Less than 300 cals) LowerCarbs
Vegan
Amount Measure Ingredient -- Preparation Method
-------- ------------ ------------
2 cups cooked chickpeas -- canned and drained, or homemade
1/4 cup water
4 tablespoons tahini
4 tablespoons lemon juice
2 cloves garlic -- crushed
salt -- to taste
1 pinch cayenne
1 tablespoon finely chopped fresh flat-leaf parsley
2 tablespoons olive oil
Place chickpeas, water, tahini, lemon juice, garlic, salt, and cayenne in
a blender or food processor and blend to a thick paste. (If a thinner
consistency is desired, add more water.) Place on a shallow platter and
refrigerate for at least 1 hour. Just before serving, decorate with
parsley and sprinkle with oil.
Serves 6-8
In the Arab lands along the eastern Mediterranean, one usually starts the
day by breakfasting on hummus bi taheena. This delightful dish is also on
the menu when appetizers are served, and almost always accompanies a
normal Middle Eastern family meal.
Cuisine:
"Lebanese"
Source:
"Classic Vegetarian Cooking from the Middle East and North Africa by
Habeeb Salloum, Interlink Books, 2007"
S(Formatted by Chupa Babi):
"Nov 2009"
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Per Serving (excluding unknown items): 166 Calories; 10g Fat (50.4%
calories from fat); 6g Protein; 16g Carbohydrate; 2g Dietary Fiber; 0mg
Cholesterol; 14mg Sodium. Exchanges: 1 Grain(Starch)
Vegetable; 0 Fruit; 1 1/2 Fat.
Nutr. Assoc. : 0 0 0 0 0 0 0 0 0
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