Post by goodcookin on Jun 30, 2009 16:00:46 GMT -5
Avocado Hummus (Lebanon)
From Linda McCartney's "World of Vegetarian Cooking"
1 Cup canned chickpeas (garbonzo beans), drained
1 Tablespoon tahini
Juice of 1 lemon
4 Tablespoons plain dairy or soy yogurt
3 Tablespoons olive oil
1 clove garlic, crushed
2 Large ripe avocados, peeled and stoned
Sea salt and black pepper to taste
Freshly chopped parsley to garnish
Place the chickpeas in a blender with the main ingredients up to and including the avocados. Blend until well mixed and smooth. Season to taste with salt and pepper, adding more lemon juice if necessary.
Put hummus into a serving bowl, cover, and chill in the fridge. Sprinkle with finely chopped parsley just before serving.
Serves 6-8.
From Linda McCartney's "World of Vegetarian Cooking"
1 Cup canned chickpeas (garbonzo beans), drained
1 Tablespoon tahini
Juice of 1 lemon
4 Tablespoons plain dairy or soy yogurt
3 Tablespoons olive oil
1 clove garlic, crushed
2 Large ripe avocados, peeled and stoned
Sea salt and black pepper to taste
Freshly chopped parsley to garnish
Place the chickpeas in a blender with the main ingredients up to and including the avocados. Blend until well mixed and smooth. Season to taste with salt and pepper, adding more lemon juice if necessary.
Put hummus into a serving bowl, cover, and chill in the fridge. Sprinkle with finely chopped parsley just before serving.
Serves 6-8.