In article >,
"James Silverton" > wrote:

> Omelet wrote on Sat, 04 Apr 2009 14:44:28 -0600:
>
> > >> Hey, wait! What's this about beans? Does someone else
> > >> palp them?
> >>
> >> But that's what hummus is: mainly blended or processed garbanzo
> >> beans. It's much easier to make it from drained canned beans,
> >> reserving a little of the liquid to add if the hummus is too
> >> stiff.
> >>
> >> I like hummus!
>
> > I've never been much of a chick pea fan, but I keep seeing
> > rave reviews for hummus so may have to re-think that.
>
> > What flavorings do you (personally) add to that?
>
> Here's my recipe (it's Mexican, note: lime not lemon).
>
> 1 can chickpeas (14 fl oz) drained
>
> 2 tab lime juice
>
> 1 clove garlic (maybe more if roasted)
>
> 2 tab chopped Cilantro (and/or other herbs, like Parsley or cumin) to
> taste
>
> 2 drops sesame oil
>
>
>
> Throw all into a food processor, and whirl until you get a paste of the
> desired consistency, adding some liquid from the can if necessary or
> just water if you want to reduce salt.
>
> You can decorate the hummus with more chopped cilantro or toasted sesame
> seeds.

Saved to disk, thanks!
I keep sesame oil on hand as it adds a nice flavor to many things if
added drop-wise.

I've got about 6 lbs. of sesame seeds in the freezer as well and have
considered making some Tahini.
--
Peace! Om

Life isn't about waiting for the storm to pass.
It's about learning to dance in the rain.
-- Anon.