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See below ingredients and instructions of the recipe
1 Jicama (about 2 lbs) 2 T Fresh chopped parsley
1/4 c Freshly squeezed lime juice 5 T Freshly squeezed lemon juice
2 cn Garbanzo beans (15 ounce) 1/4 t Cayenne pepper
6 T Sesame tahini 1 t Finely chopped cilantro
3/4 c Water Pita Bread, whole wheat
4 Cloves garlic, Cut in wedges
Peeled and chopped
ß First cut thin slices of jicama in wedge shapes and marinate
overnight in the lime juice.
ß Drain the garbanzo beans and puree them in a food processor.
ß While it's still in the can, thoroughly stir the tahini, in order to
obtain a consistent mixture of solids and cream. Scoop the tahini
into the processor with the garbanzos. Pour int the water.
ß Add the garlic, parsley, lemon juice and cayenne.
ß Continue processing until you have a creamy, smooth texture
ß Add cilantro and more cayenne to taste.
ß Serve the Hummus with the marinated jicama and pita bread triangles
for dipping.
From GRAHAM KERR'S SMART COOKING, Doubleday, 1991, page 12-13
Submitted By BRENT WILLIAMS On 11-07-94
Top chef of the "California Cuisine" all over U.S. Earnings: $16 million
American television personality and top chef. The 79th most powerful celebrity in the world. Earnings: $15 million
Celebrity chef with 3 stars at the Michelin Guide, with worldwide restaurants!
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