In article . net>,
Miss Jean > wrote:
>"Peggy" > wrote in message
...
>>
>> Tahini can sometimes be bitter, and who needs all that other gunk?
>>
>> I make hummus with chickpeas, olive oil, cumin, salt and pepper, fresh
>> garlic, lots of lemon juice, and parsley. Throw everything but the
>> parsley into the food processor and give it a whirl. Taste for
>> seasonings (you may want to add some other kind of hot pepper) and whirl
>> again. At the last moment, toss in a handful of fresh parsley and
>> process only until parsley is chopped, not liquified (or you'll have
>> green hummus -- which is maybe OK for St. Patrick's Day). Easy.
>> Delicious. Serve with toasted pita points or thinly sliced toasted
>> baguette.
>>
>> Hmmmmmm. Now I'm hungry.
>
>I want to try this too, but you can't buy Tahini at either of the stores in
>my little town. I noticed you didn't list it when describing yours. Is it
>required - as in "without tahini it isn't hummus"? Thanks for the info.


Tahini is just a sesame seed butter, and what I've done before is just
thrown roasted sesame seeds into the F.P. to get the flavor.

~Deepak
--
Deepak Saxena - - http://www.plexity.net