SC - need humus recipe for diabetic class

[DianaFiona at aol.com]

In a message dated 3/9/00 10:19:04 PM Eastern Standard Time, 
Tollhase1 at aol.com writes:

<< 
 During our class tonight the dietitian wanted a recipe for hummus.  Can one 
 of you good gentle please send me one.
 
 Thanks
 
 Lrd Frederich (taking this class instead of gulf wars, not a happy camper}
  >>
    Hummmmm, I've been making it long enough that I don't measure anything 
except by eye and taste any more. But if that will help, here's my general 
method......
    Soak and cook a couple or more cups of Chickpeas. When they are done, 
cool a bit and peel a few cloves of garlic, to taste. Drop them in a food 
processor and mince as finely as possible. Add the juice of a lemon and 
process again, to get the garlic as fine as possible. Add the chickpeas, and 
pulse to chop. Pour in a fair amount of *good*, extra virgin, olive 
oil--maybe 1/4 cup? This is a definite flavor element, so don't eliminate 
completely unless your diet demands it. Add salt to taste and see if you need 
to add more lemon or garlic. If the mixture is too thick at this point--and 
it probably will be--add enough of the cooking liquid to thin it down to suit 
you. Now grind up cumin and coriander seed and add those to taste--at least a 
tablespoon each for a largish batch like this, and usually more. I tend to 
use more cumin than coriander, since I love the one and only tolerate the 
other.
    I usually call it done at this point. Most recipes add tahini as well, 
but I'm not fond of it, so I usually don't have it on hand. There's usually 
not enough in the hummus to make a big flavor difference anyway.......... 
Also, a lot of recipes seem to put chopped parsley in or on top of the 
hummus, which is nice but tends to reduce the shelf life of the dip, so I 
rarely bother.

    Sorry my recipe is so vague! Maybe some of your crowd will still find it 
useful.....

                    Ldy Diana