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Name: Spicy Humus
Prep time: 15 min
Cook time: 30 min
Total time: 15 min
Yield: 1
Cuisine: American
Ingredients: Juice from 1 lemon medium; 3 md cloves garlic minced; Lots black pepper; 1/2 c chickpeas Raw; 3/4 c Tahini; 1 tb Vegetable oil; 1 1/2 ts Salt; 1 ds Tamari; 1/4 c parsley Packed finely minced; 1/4 c scallions Minced

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INGREDIENTS

Juice from 1 lemon ; medium
3 md cloves garlic ; minced
Lots black pepper
1/2 c chickpeas ; Raw
3/4 c Tahini
1 tb Vegetable oil
1 1/2 ts Salt
1 ds Tamari
1/4 c parsley ; Packed finely minced
1/4 c scallions ; Minced

Servings

INSTRUCTIONS

Humus is a chickpea paste of Middle Eastern origins. It is a spicy and rich spread that is full of protein. It can be used as a sandwich spread or an appetizer dip (scoop it with pieces of pocket bread and sticks of raw vegetables). You can also build an entire meal around a plate of humus, vegetables and whole grain bread. It is filling enough. 1 1/2 cups raw chickpeas, soaked overnight and either boiled until very soft (1 1/2 hours) or pressure cooked in 2 parts water with 1 tablespoon vegetable oil for 15 to 20 minutes or 15 pounds pressure. (See pressure cooker instructions.) Mash chickpeas to a thick paste, using a food mill or grinder or masher. Combine all other ingredients and chill thoroughly. Substitutions: The chickpeas can be substituted with just about any type of bean or pea processed the same way as mentioned in the Humus recipe. Some ideas include red kidney beans, soybeans, split green or yellow peas, black wing beans, etc. Almond butter, sesame butter and peanut butter can be used instead of the tahini. Posted to recipelu-digest Volume 01 Number 454 by "Diane Geary." on Jan 5, 1998

NOTES

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Spicy Humus

Juice from 1 lemon medium
3 md cloves garlic minced
 Lots black pepper
1/2 c chickpeas Raw
3/4 c Tahini
1 tb Vegetable oil
1 1/2 ts Salt
1 ds Tamari
1/4 c parsley Packed finely minced
1/4 c scallions Minced

Humus is a chickpea paste of Middle Eastern origins. It is a spicy and rich  spread that is full of protein. It can be used as a sandwich spread or an  appetizer dip (scoop it with pieces of pocket bread and sticks of raw  vegetables). You can also build an entire meal around a plate of humus,  vegetables and whole grain bread. It is filling enough. 1 1/2 cups raw  chickpeas, soaked overnight and either boiled until very soft (1 1/2 hours)  or pressure cooked in 2 parts water with 1 tablespoon vegetable oil for 15  to 20 minutes or 15 pounds pressure. (See pressure cooker instructions.)  Mash chickpeas to a thick paste, using a food mill or grinder or masher.  Combine all other ingredients and chill thoroughly. Substitutions: The  chickpeas can be substituted with just about any type of bean or pea  processed the same way as mentioned in the Humus recipe. Some ideas include  red kidney beans, soybeans, split green or yellow peas, black wing beans,  etc. Almond butter, sesame butter and peanut butter can be used instead of  the tahini.  Posted to recipelu-digest Volume 01 Number 454 by "Diane Geary."  <diane@keyway.net> on Jan 5, 1998

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Nutrition

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Serving Size: 1 Serving (422g)
Recipe Makes: 1

Calories: 1626
Calories from Fat: 1019 (63%)

Amt Per Serving		% DV

	Total Fat 113.2g	151 %
	Saturated Fat 15.1g	75 %
	Monounsaturated Fat 44g
	Polyunsanturated Fat 48.2g
Cholesterol 0mg		0 %
Sodium 260.9mg		9 %
Potassium 2171.6mg		57 %
Total Carbohydrate 122.8g		36 %
	Dietary Fiber 40.7g	163 %
	Sugars, other 82.1g
Protein 55.3g		79 %
Powered by: USDA Nutrition Database Disclaimer: Nutrition facts are derived from linked ingredients (shown at left in colored bullets) and may or may not be complete. Always consult a licensed nutritionist or doctor if you have a nutrition-related medical condition.

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Calories per serving: 1626

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