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From: patel@uicsg.UUCP
Newsgroups: net.cooks
Subject: Re: Cusinart (sp) - (nf)
Message-ID: <4400013@uicsg.UUCP>
Date: Mon, 13-Feb-84 04:56:00 EDT
Article-I.D.: uicsg.4400013
Posted: Mon Feb 13 04:56:00 1984
Date-Received: Mon, 21-May-84 03:54:21 EDT
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Nf-ID: #R:umcp-cs:-488000:uicsg:4400013:000:956
Nf-From: uicsg!patel    Feb 13 12:56:00 1984

#R:umcp-cs:-488000:uicsg:4400013:000:956
uicsg!patel    Feb 13 12:56:00 1984

  Re: Food Processors and Arabic Food.

  I am no expert on Arabic foods but I have been making excellent Humus with
  my Cusinart.  Best part is that you can make fresh Tahini (Sesame seed
  butter) in the processor and then dump the Garbanzo beans (Chick peas) in
  it.  I don't have a specific recipe for humus, but is quite easy to
  adjust the ingredients according to taste.  I give an Indian touch to
  the basic Middle Eastern Humus by adding, Hot Green (Jalepano) pepper,
  fresh ginger, fresh Corriander leaves and some yogurt/sour cream.  The
  other things are standard: lots of lemon juice, fresh garlic and salt.
  Consitency can be controlled by the processing time and the amount of
  the liquid you put in.  You can make a very smooth paste or coarse.
  Humus stays a long time in refrigerator because of lot of lemon juice.
  Use it as dip, sandwich spread or just eat it straight with other foods.

  -Janak Patel
   Univ. Of Illinois.