Hummus

Bryan — Mon, 28 Jul 1997 15:45:30 +0000

From the 1997 KLO dinner — Greece

Hummus

Chick Pea Dip

16 oz can of chick peas
3 Tbsp plain yogurt
2 Tbsp extra virgin olive oil
2 Tbsp water
2 Tbsp lemon juice
2 Tbsp tahini (sesame paste)
1 clove garlic
1/4 tsp salt
1/4 tsp cumin
ground white pepper

Drain the peas, put everything in your food processor. Puree.

To serve spread some on a plate (about 1/2″ thick or so) drizzle with some more extra virgin olive oil and sprinkle on some red pepper.

Chick Pea Soup

Bryan — Sat, 26 Jul 1997 04:48:07 +0000

From the 1997 KLO dinner — Greece

Chick Pea Soup

Revithia Soupa

1/2 lb dried chick peas
2 garlic cloves, sliced
2 tsp baking soda
salt & ground black pepper
1/2 cup olive oil
6 to 8 cups water
2 medium onions, minced
juice of 1 lemon, strained
3 large tomatoes, chopped
1 large bay leaf

Wash and soak chick-peas according to package directions. Drain and sprinkle with salt. Let stand 15 minutes. Remove husks by rubbing chick-peas between thumb and forefinger. Rinse well and drain.

In a large pot, heat the oil and sauté onions and peas stirring with a wooden spoon, until onions are translucent. Add tomatoes and stir over low heat for 2 to 3 minutes. Add bay leaf, garlic, salt, pepper, & 6 cups of water to start. Cover and bring to a boil, simmer, stirring occasionally for 1 to 1-1/2 hours or longer until peas are tender. Add more water it necessary. Remove from heat discard bay leaf and stir in lemon juice.

garbanzo – Bryan's Cooking Site

Hummus

Hummus

Chick Pea Dip

Chick Pea Soup

Chick Pea Soup

Revithia Soupa