Hummus               

 tags (edit): @Tried @Vogel Appetizers  

 

Using herbs typical of the Provence in southern France and the Mediterranean areas, this tender loin of lamb in herbal crust is roasted to perfection. A perfect main course for the spring menu. Quick and easy, each thick slice is rosy and succulent. Suggested vegetables: a spring medley of steamed vegetables such as young carrots, sliced lengthwise, courgettes (zucchini) baby tomatoes, purple or green broccoli or cauliflower florets and roasted or parsley butter potatoes. http://www.epicureantable.com/recipes/L/lambloin.htm

Ingredients

31 ounce Chick Peas
1 Liquid 1/4 Of Liquid From 1 Can Of C
6 tablespoon Tahini *
1/3 cup Lemon Juice Or To Taste
3 ea large Garlic Cloves Or More To Taste
to taste Salt & Pepper Freshly Ground
Garinishes
to taste Olive Oil
to taste Paprika
to taste Fresh Parsley Chopped
 

Instructions
 * Tahini is (seame seed paste) is available in Milddle Eastern Food Shops and many of the larger supermarkets featuring Ethnic Foods.

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Combine all ingredients, except garinshes, in blender or food processor container. Blend to a smooth, creamy paste. Taste and add more lemon juice or salt to suit your taste. It should be the creamy consistency of mashed potatoes. Thin with chick pea liquid or water if necessary. Scrape into an attractive bowl, Color olive oil with a bit of paprika. Drizzle oil over the surface in a decorative pattern and sprinkle with parsley. Serve with wedges of pita bread and raw vegetables.









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Yields: 4 Servings
    

notes: 

Cuisine:   Indian

Main Ingredient: