BOB & LENORE's COOKBOOK

© 2011 EVOO CANNON BEACH COOKING SCHOOL POTATOES & GRAINS (RICE, PASTA, COUSCOUS, POLENTA, BULGUR, BARLEY) QUINOA

HUMUS, RUSTIC

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Ingredients:

8 ounce cooked garbanzo beans
1 head garlic, paste
½ cup parsley, chopped
½ cup cilantro, chopped
1 bunch green onions, chopped
1 Tablespoon lemon juice
1 teaspoon black pepper
2 teaspoon coriander
1 teaspoon sea salt
1/8 teaspoon cinnamon
½ teaspoon cumin
¼-1/2 cup EVOO
as needed grape seed oil

Method:

Place the beans in the food processor and pulse to rough chop; add remaining ingredients and pulse in slow spurts to combine; slowly add oil to create a consistency desired texture; adjust seasonings and remove to a small bowl for service.

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