* Exported from MasterCook *
Syrian Hummus with Olive Oil not Tahini - Hummus bi'l-Zayt
Recipe By :
Serving Size : 4 Preparation Time :0:00
Categories : Condiment Vegan
Amount Measure Ingredient -- Preparation Method
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2 cans chickpeas -- drained, reserving the liquid
1/2 cup extra-virgin olive oil
1/2 teaspoon freshly ground allspice berries
1/2 teaspoon salt
1/4 teaspoon ground cumin seeds
Place the chickpeas in a food processor and process. With the machine
running, slowly pour the olive oil in through the feed tube and process
until thickened. If the hummus is too thick, run the processor again and
add the reserved liquid until it has the consistency of Cream of Wheat.
Add the allspice, salt, and cumin and process again for a few seconds.
Transfer to a serving platter and serve at room temperature, garnished
with parsley, sliced tomatoes and imported black olives.
Serves 4
AuthorNote: This interesting hummus called 'hummus bi'l-zayt' is made in
the Syrian city of Homs. Instead of preparing it with tahini and lemon
juice as is typical, you use olive oil, allspice, and a little cumin. In
this recipe, I call for canned chickpeas, but you can use dried
chickpeas...
Cuisine:
"MidEastern"
Source:
"Little Foods of the Mediterranean by Clifford A. Wright, 2003"
S(Formatted by Chupa Babi):
"Aug 2012"
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Per Serving (excluding unknown items): 604 Calories; 33g Fat (48.1%
calories from fat); 19g Protein; 61g Carbohydrate; 17g Dietary Fiber; 0mg
Cholesterol; 291mg Sodium. Exchanges: 4 Grain(Starch); 1 Lean Meat; 6
Fat.
Nutr. Assoc. : 0 0 0 0 3616
