Grapefruit whipped tahini and chickpeas(humus)

 
              Grapefruit Whipped Tahini and Chickpeas (Humus)
 
 Recipe By     : Hanneman 1997 Riverside
 Serving Size  : 16   Preparation Time :0:00
 Categories    : Appetizers                  Eat-lf
 
   Amount  Measure       Ingredient -- Preparation Method
 --------  ------------  --------------------------------
      1/4  cup           fresh lemon juice -- mixed with
      1/2  cup           fresh grapefruit juice -- and/or
      1/4  cup           ice water
      1/2  teaspoon      garlic peeled & crushed with salt
      1/2  teaspoon      lemon zest -- or to taste
      1/4  cup           tahini
      1/4  cup           ice water -- (1/4 to 1/2)
   16      ounces        cooked chickpeas -- rinsed and drained
                         **Coriander Cohort: Equal parts of
                         ground coriander
                         ground cumin
                         ground black pepper
                         **Options:
    1      tablespoon    fresh cilantro leaves -- minced
    1      tablespoon    pine nuts -- dry pan roasted
      1/2  tablespoon    extra virgin olive oil
    8      each          pita bread, whole-wheat
                         radishes
 
 Makes about 2-1/2 cups. Place the juices, water, garlic, zest and tahini in
 the tall container and whip it or aerate it with an emersion blender or
 traditional blender; adding more ice water until the mixture is white and
 tight. Add the chickpeas (garbanzos) and puree to the desired consistency.
 Season with additional salt, if needed; and the coriander cohort blend,
 Top with lightly browned pine nuts; additional lemon juice and/or a 1/2
 tablespoon of virgin olive oil. Store tighly covered in the refrigerator up
 to 5 days.  
 
 As listed for appetizer: 166 cals, 22% ff (4.3 g fat).
 
 Appetizer: humus, serve with warm pita bread points and radish chasers.
 Mediterrean style salad pockets: Kashi salad with yam and yogurt dressing;
 radishes, and thinly sliced (shredded) napa cabbage. Use the humus as a
 spread to hold all of this in side the pocket.
 
 Dressing: thin 1 tablespoon with 1 tablespoon of juice (such as carrot,
 apple, or citrus) and dress a rice-pilaf salad; potato and cucumber salad
 with steamed asparagus.   Etc.
 
 Posted on eat-lf 28 May 97 by Pat Hanneman. 
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 Nutr. Assoc. : 0 0 0 3505 0 0 0 0 0 0 0 0 0 0 0 0 0 0