Main Ingredients:

See below ingredients and instructions of the recipe

Cooking Preparation of the Recipe:

2 c Dry chick peas
1 lb Jar tahini
3 ea Garlic cloves
1/4 c Soy sauce, natural (tamari)
1 ea Lemon
Onion
Water from cooked beans
2 ts Cumin, powdered (optional)
Paprika for garnish
Parsley for garnish

Soak beans overnight. Drain and place on cookie sheet. Freeze several
hours. cook frozen beans in double amount of water with onion in it
or cook in a pressure cooker instead of freezing first. Blend cooked
beans (pureeing while still warm makes blending easier) and onion a
little at a time, using as much water as necessary to keep blender
going. Add garlic cloves, soy sauce and lemon juice to taste along
with beans. If you're using cumin, add it now. When all beans have
been blended with other ingredients to a thick sauce, place in a
large bowl. Add one jar of tahini and mix well, adding more tamari,
garlic, or lemon juice if a stronger flavor is desired. (add more
water for thinner consistency.) Place on a shallow dish, spread
smoothly and sprinkle with paprika and parsley. Serve with pita
strips, use as a sandwich spread, or stuff into celery.

VARIATIONS: a) Avocado Hoomus: mash in 1 large ripe avocado b)
Eggplant Hoomus: mash in one medium baked eggplant (no skin) and mix
with cumin added to garbanzo tahini blend.

//ara kent

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