Mummy Hummus:
19 ounce can of chick peas
1/2 cup toasted sesame oil
1/4 cup sesame tahini
Juice of 1 lemon
5 garlic cloves
1/4 teaspoon salt
4 dashes hot red pepper sauce
1/4 cup water
4 teaspoons fresh mint
Wraps:
pita bread
olive oil
parsley
Mummy Hummus:
Open the can of chickpeas, drain. Ask for a Parent Wizard's help. Pour the
chickpeas into the food processor or blender. Whir on medium speed until
smooth. Add the sesame oil, tahini, lemon juice, garlic, salt, and red pepper
sauce to the blender. Blend until smooth. Add the water and blend until
smooth. Chop up the mint leaves. Stir most of the mint into the hummus.
(Reserve a few leaves to place around the edges of the hummus.) Serve with
fresh veggies or Mummy Wraps.
Mummy Wraps:
Preheat the oven to 400 degrees F (204 degrees C)
Cut the bread into small triangles. Split the bread in half so that each triangle
is only one layer of the bread. Brush the triangles with a LIGHT coating of the
olive oil. Place the pita bread triangles onto the cookie sheet and toast for 5
minutes, or until golden brown. Chop up a small bunch of fresh parsley while
the pita triangles are toasting. Use your oven mits to remove the cookie sheet
from the oven. (Be careful - it will be HOT!) Once toasted, sprinkle the Mummy
Wraps with the freshly chopped parsley. Serve with fresh veggies or Mummy
Hummus.
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