Main Ingredients:

See below ingredients and instructions of the recipe

Cooking Preparation of the Recipe:

1 Jicama (about 2 lbs) 2 T Fresh chopped parsley
1/4 c Freshly squeezed lime juice 5 T Freshly squeezed lemon juice
2 cn Garbanzo beans (15 ounce) 1/4 t Cayenne pepper
6 T Sesame tahini 1 t Finely chopped cilantro
3/4 c Water Pita Bread, whole wheat
4 Cloves garlic, Cut in wedges
Peeled and chopped

ß First cut thin slices of jicama in wedge shapes and marinate
overnight in the lime juice.

ß Drain the garbanzo beans and puree them in a food processor.

ß While it's still in the can, thoroughly stir the tahini, in order to
obtain a consistent mixture of solids and cream. Scoop the tahini
into the processor with the garbanzos. Pour int the water.

ß Add the garlic, parsley, lemon juice and cayenne.

ß Continue processing until you have a creamy, smooth texture

ß Add cilantro and more cayenne to taste.

ß Serve the Hummus with the marinated jicama and pita bread triangles
for dipping.

From GRAHAM KERR'S SMART COOKING, Doubleday, 1991, page 12-13
Submitted By BRENT WILLIAMS On 11-07-94

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