Hummus

Recipe Ingredients

1 cup	237ml	Dried chick peas - soaked overnight until tender
1/4 cup	59ml	Tahini
1 teaspoon	5ml	Chopped garlic
1/4 cup	59ml	Lemon juice
2 tablespoons	30ml	Olive oil
1/2 cup	118ml	Cooking liquid from the peas
		(or 1/2 cup water)
1/2 teaspoon	2.5ml	Cumin
		Salt - to taste
		Freshly-ground black pepper - to taste
1 tablespoon	15ml	Olive oil
3		Oregano sprigs
2		Pita bread rounds
1		Lemon - cut in half
1 cup	62g / 2.2oz	Large-diced tomato
1 cup	237ml	Cucumber - peel, seed, and slice 1/2" thick

Recipe Instructions

In the food processor blend the chick peas, tahini, garlic, lemon juice, olive oil, and cumin until smooth. Add enough water to slightly thin it out. Season with salt and pepper. Remove from the processor and place in a pretty dish.

Heat 1/2 tablespoon of the remaining olive oil in a skillet large enough to fit the pita bread. Throw in the oregano springs, and top with the pita bread. Hold the pita bread down with one hand and with your other hand squeeze the juice from one half of the lemon around the rim of the pan so it goes down into the pan , under the pita. Hold the pita in place until you feel it begin to heat through. Flip it over and cook for 2 minutes longer. Repeat with the other pita.

Cut each pita into 4 wedges. Smear on some hummus and top with tomatoes and cucumbers.

This recipe yields 8 appetizer wedges.

Source:
ESSENCE OF EMERIL with Emeril Lagasse - From the TV FOOD NETWORK - (Show # EE-2167 broadcast 07-31-1996) - Downloaded from their Web-Site - http://www.foodtv.com

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