Monday, January 7, 2008


(Originally from Mollie Katzen's Moosewood Cookbook but now sort of my own concoction)

3 cloves garlic (center taken out), sliced
1/2 cp packed curly-leaf parsley
3 scallions, cut in 1-inch pieces
3 cp cooked chick peas (2 15.5-oz cans, rinsed and drained or 1/2 lb dried)
8 T tahini
6 T lemon juice
1 tsp salt (depending how much was in chick peas)
1/4 tsp cayenne
1/2 tsp cumin
1 T soy sauce
1/2 - 3/4 cp yogurt
1/2 - 3/4 cp sour cream
1/4 tsp sembal oelik (chili-garlic paste)
1/4 - 1/2 cp olive oil

Place garlic, parsley and scallions in a food processor and mince.

Add next ingredients down to and including the soy sauce and puree till smooth.

Add rest of ingredients starting with smaller amounts and puree, increasing amounts of whatever you think your humus needs more of.

Transfer to a container with a tight-fitting lid and refrigerate.

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