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From: aem@mthvax.cs.miami.edu (a.e.mossberg)
Newsgroups: rec.food.recipes
Subject: VEGAN: Hummus
Summary: original subject was Re: REQUEST: Hummus, and Chili using dried beans
Keywords: recipe vegan
Message-ID: <1991Jan29.004328.17779@mthvax.cs.miami.edu>
Date: 29 Jan 91 00:38:15 GMT
References: <1991Jan29.002601.17240@mthvax.cs.miami.edu>
Reply-To: aem@mthvax.cs.miami.edu
Followup-To: rec.food.veg
Organization: University of Miami Department of Mathematics & Computer Science
Lines: 63
Approved: aem@mthvax.cs.miami.edu (Rec.Food.Recipes moderator)

In <1991Jan29.002601.17240@mthvax.cs.miami.edu>
cindy@solan10.solan.unit.no (Cynthia Kandolf) writes:

>I am writing to request two recipes:  first, hummus (not sure of the
>[...]

Here are two recipes I picked up from rec.food.cooking sometime back:

===
	From: jon@lindy.Stanford.EDU (Jon Corelis)
	Message-ID: <3769@lindy.Stanford.EDU>
	Date: 9 Jul 89 18:31:47 GMT


Most recipes for this appetizer call for dried chickpeas, which you
have to soak overnight and then boil.  This one uses canned chickpeas,
which turn out just as good and are an awful lot easier to use.

[ so for using dried garbanzos/chickpeas, substitute "15 oz. cooked
chickpeas" below -aem ]

		      Hummus

   Drain one 15-oz. can of chickpeas, reserving the liquid.  Place the
chickpeas into a food processor with 2 tablespoons of the liquid, 4
tablespoons of tahini, 1/4 teaspoon salt, 1 1/2 teaspoons garlic,
squeezed through a garlic press, and the strained juice of one lemon.
Process until smooth.  Serve on a plate, garnished with paprika or
black olives.

   Notes:  Chickpeas are also called garbanzos, and are available
canned in most supermarkets.  Tahini (sesame paste) can be found in
Middle Eastern shops and also in many health food stores;  the kind you
can buy in bulk from a big bucket is usually better than the bottled
kind.   I like to serve this with pieces of pita bread.


===
	From: curl@wjvax.UUCP (Jim Curl)
	Message-ID: <1587@wjvax.UUCP>
	Date: 14 Jul 89 16:01:57 GMT

50/50 is not quite right.  A glance at a typical recipe for hummus provides
the following:

    2 1/2 cups cooked garbanzos
    1/4 to 1/3 cup lemon juice
    3 Tbls. tahini
    3-4 cloves garlic, minced
    salt to taste
    water (from cooking the beans) as needed for correct consistency

    blend well; garnish with parsley, olive oil and spicy paprika;
    eat with warmed pita bread and sliced vegetables (tomatoes, cucumbers,
    turnips, ...) 

I think if you increased the amount of tahini by a factor of 2 or 3,
you would be okay.  But 2 1/2 cups is more than 10 times as much!  It
might taste good, but it would be very different from hummus both in
taste and in texture.

===
[articles slightly edited for brevity and spelling -aem ]