Wednesday, May 6, 2009

Humus Dip

2.5 cups chickpeas, soaked over night and cooked until soft
1/2 cup of juiced apple
1/2 cup lemon juice
2 tablespoons tahini
2 garlic cloves - crushed
1 tablespoon ground cummin

Dipping Bread
4 lavash bread
Olive oil

Place chickpeas into a bowl cover with water and leave over night
Place chickpeas in saucepan cover with water cook on medium heat until soft
Strain chickpeas and allow to cool
Combine all ingredients into a blender
Blend until smooth texture
Garnish with sesame seeds

Dipping bread Preparation
Oil baking tray
Place lavash on tray
Brush olive oil over lavash bread
Place in oven 180 degrees for 5 min or until crisp and golden
Allow lavash to cool
Break bread into pieces onto serving plate

Serve with Humus and Julienne Vegetables