*  Exported from  MasterCook  *

             Grapefruit Whipped Tahini And Chickpeas (Humus)

Recipe By     : Riverside
Serving Size  : 16   Preparation Time :0:00
Categories    : Appetizers                  Eat-lf

  Amount  Measure       Ingredient -- Preparation Method
--------  ------------  --------------------------------
     1/4  c             Fresh lemon juice -- mixed with:
     1/2  c             Fresh grapefruit juice -- and/or
     1/4  c             Ice water
     1/2  ts            Garlic --
                        - peeled & crushed with salt
     1/2  ts            Lemon zest -- or to taste
     1/4  c             Tahini
     1/4  c             Ice water -- up to 1/2 c
  16      oz            Cooked chickpeas --
                        - rinsed and drained
                        Coriander Cohort:
   1                    Part ground coriander
   1                    Part ground cumin
   1                    Part ground black pepper
                        Options:
   1      tb            Fresh cilantro leaves -- minced
   1      tb            Pine nuts -- dry pan roasted
     1/2  tb            Extra virgin olive oil
   8                    Whole-wheat pita bread
                        Radishes

Place the juices, water, garlic, zest, and tahini in the tall
container and whip it or aerate it with an emersion blender or
traditional blender; adding more ice water until the mixture is white
and tight. Add the chickpeas (garbanzos) and puree to the desired
consistency. Season with additional salt, if needed; and the
coriander cohort blend. Top with lightly browned pine nuts;
additional lemon juice, and/or 1/2 tb virgin olive oil. Store tighly
covered in the refrigerator up to 5 days.

Appetizer:

Humus, serve with warm pita bread points and radish chasers.

Mediterranean style salad pockets:

Kashi salad with yam and yogurt dressing; radishes, and thinly sliced
(shredded) napa cabbage. Use the humus as a spread to hold all of
this in side the pocket.

Dressing:

Thin 1 tb with 1 tb juice (such as carrot, apple, or citrus) and
dress a rice-pilaf salad; potato and cucumber salad with steamed
asparagus. Etc.

Yield: 2-1/2 Cups

Posted by: Pat Hanneman, May 28, 1997


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