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Grapefruit Whipped Tahini and Chickpeas(Humus)
* Exported from MasterCook *
Grapefruit Whipped Tahini and Chickpeas (Humus)
Recipe By : Hanneman 1997 Riverside
Serving Size : 16 Preparation Time :0:00
Categories : Appetizers Eat-lf
Amount Measure Ingredient -- Preparation Method
-------- ------------ --------------------------------
1/4 cup fresh lemon juice -- mixed with
1/2 cup fresh grapefruit juice -- and/or
1/4 cup ice water
1/2 teaspoon garlic peeled & crushed with salt
1/2 teaspoon lemon zest -- or to taste
1/4 cup tahini
1/4 cup ice water -- (1/4 to 1/2)
16 ounces cooked chickpeas -- rinsed and drained
**Coriander Cohort: Equal parts of
ground coriander
ground cumin
ground black pepper
**Options:
1 tablespoon fresh cilantro leaves -- minced
1 tablespoon pine nuts -- dry pan roasted
1/2 tablespoon extra virgin olive oil
8 each pita bread, whole-wheat
radishes
Makes about 2-1/2 cups. 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 a 1/2
tablespoon of virgin olive oil. Store tighly covered in the refrigerator up
to 5 days.
As listed for appetizer: 166 cals, 22% ff (4.3 g fat).
Appetizer: humus, serve with warm pita bread points and radish chasers.
Mediterrean 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 tablespoon with 1 tablespoon of juice (such as carrot,
apple, or citrus) and dress a rice-pilaf salad; potato and cucumber salad
with steamed asparagus. Etc.
Posted on eat-lf 28 May 97 by Pat Hanneman.
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Nutr. Assoc. : 0 0 0 3505 0 0 0 0 0 0 0 0 0 0 0 0 0 0
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