Sunday, April 26, 2009

Hummus, Fresh

I discovered the magical powers of fresh hummus at a restaurant here in Culver City called Tender Greens. If you are a fan of the standard tannish grey variety at all, you definitely need to try it with fresh beans. The beans, by the way, look like little green brains inside their pods - so that's a plus (?).

  • Garbanzo beans, fresh and green
  • Garlic clove, chopped
  • White peppercorns
  • Sesame seeds
  • Cilantro
  • Lime juice
  1. In a shallow sauté pan, simmer beans, garlic and peppercorns in a bit of olive oil
  2. When garlic is tender, add just enough water to half cover the beans
  3. To make tahini, puree sesame seeds with a little water in a food processor
  4. When beans are tender, remove from heat
  5. Puree bean mixture with cilantro into a fine paste
  6. Mix together the tahini, bean paste and lime juice
  7. Salt to taste
  8. Serve with fresh pita bread or falafel

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