SCALLION AND OLIVE HUMMUS
About 1-3/4 cups

16 ounce can garbanzo beans
1/4 cup sesame tahini
1 tablespoon plus 1 teaspoon lemon juice
2 teaspoons extra virgin olive oil
2 teaspoons crushed garlic
1/2 teaspoon ground cumin
1/4 teaspoon coarsely ground black pepper
1/4 cup (packed) chopped fresh parsley
1/3 to 1/2 cup sliced scallions
1/2 cup coarsely chopped black olives
pinch of favorite dried herbs

Drain the beans, reserving 2 tablespoons of the
liquid. Place the beans,
tahini, lemon juice, olive oil, garlic, herbs, cumin,
pepper and 1 tablespoon
of the reserved liquid in the bowl of a food processor
and process until
smooth. Add the parsley and scallions and process
until
finely chopped. Add the olives and process until the
olives are finely
chopped. Add a little more of the reserved liquid if
the mixture seems
too thick.Serve immediately with wedges of warm
whole-grain pita bread
or whole-grain crackers with celery sticks, or cover
and refrigerate
until ready to serve



Hummus and Pesto Recipes

http://groups.yahoo.com/group/hummus-and-pesto-recipes/


 
____________________________________________________________________________________
TV dinner still cooling? 
Check out "Tonight's Picks" on Yahoo! TV.
http://tv.yahoo.com/


------------------------ Yahoo! Groups Sponsor --------------------~--> 
Yahoo! Groups gets a make over. See the new email design.
http://us.click.yahoo.com/hOt0.A/lOaOAA/yQLSAA/9rHolB/TM
--------------------------------------------------------------------~-> 

 
Yahoo! Groups Links

<*> To visit your group on the web, go to:
    http://groups.yahoo.com/group/HERB-RECIPE/

<*> Your email settings:
    Individual Email | Traditional

<*> To change settings online go to:
    http://groups.yahoo.com/group/HERB-RECIPE/join
    (Yahoo! ID required)

<*> To change settings via email:
    mailto:[EMAIL PROTECTED] 
    mailto:[EMAIL PROTECTED]

<*> To unsubscribe from this group, send an email to:
    [EMAIL PROTECTED]

<*> Your use of Yahoo! Groups is subject to:
    http://docs.yahoo.com/info/terms/
 

Reply via email to