Hummus

This recipe is from Ancient Egyptians and their Neighbors by Marian Broida.
You will want to double the recipe if you are serving it for lunch.
1 can garbanzo beans, drained
1 tea. chopped garlic
2 Tab. tahini (sesame seed paste)*
1/2 tea. salt
1/2 tea. cumin
1 Tab. apple juice
3 Tab. water
corn chips, crackers, sliced cucumbers or bread
Mash garbanzo beans and garlic in a large bowl using a fork or potato masher. You could use a food processor or blender instead. Add the tahini, salt and cumin and stir well. Add apple juice and water and stir until completely mixed. Spread on fresh hard bread slices, crackers, cucumber slices or corn chips.


Grilled Sweet Pepper and Feta Hummus
This variation is from Hide the Cheese.


3 medium sweet peppers
1 15-ounce can chickpeas, drained and rinsed
3 tablespoons freshly squeezed lemon juice
approximately 1/2 cup feta
2 garlic cloves
1/2 teaspoon salt, or more to taste
4 tablespoons olive oil
smoked paprika or a little liquid smoke and some paprika

Slice peppers into thin strips. Grill the peppers, turning them frequently until they are black and blistered on the outside. Whirl the peppers in a food processor with the remaining ingredients except the paprika. Taste. Adjust seasonings if you like. Serve in a bowl with a sprinkle of smoked paprika on top.

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