Hummus works well as a dip with pita pieces or -- in a pita pocket topped with Israeli chopped salad -- lunch. -- Sharon Eberson, PG Sunday Magazine editor.
1 (15-ounce) can chick peas, with liquid
1/2 cup tahini (stir well before using)
2 teaspoons chopped garlic
3 tablespoons fresh lemon juice
1 teaspoon distilled white vinegar
Salt and white pepper, to taste
Place chick peas with their liquid in food processor or blender. Add tahini, garlic, lemon juice and vinegar. Process until smooth and creamy.
Pour into a serving bowl and season to taste with salt and white pepper. Serve at room temperature or cover and refrigerate for up to 3 days. Makes 2 cups, or 6 to 8 servings.
"Everyday Cooking for Jewish Homes" by Ethel G. Hofman
Thursday, November 15, 2001
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