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Pacific Northwest | May 9, 2004Pacific Northwest MagazineMay 9, 2004seattletimes.com home
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CONTENTS
COVER STORY
PLANT LIFE
TASTE
ON FITNESS
NORTHWEST LIVING
NOW & THEN
PREVIOUS ISSUES OF PACIFIC NW


Hummus

Adapted from "Moosewood Cookbook" by Mollie Katzen

3 cups canned cooked chickpeas
2 medium cloves garlic, minced
1 1/2 teaspoons salt
Dash of tamari
Juice from 2 medium lemons
3/4 cup tahini
1/4 cup (packed) finely minced parsley
1/4 cup minced scallions
Fresh ground black pepper, to taste
Dash of cayenne pepper

1. Mash the chickpeas into a thick paste, using a blender or a food processor.

2. Mix in the garlic, salt, tamari, lemon juice, tahini, parsley, scallions, pepper and cayenne, transfer to a serving bowl, cover and chill in the refrigerator thoroughly. Adjust seasonings to taste and serve.

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