cindy@solan10.solan.unit.no (Cynthia Kandolf) (01/27/91)
I am writing to request two recipes: first, hummus (not sure of the spelling, I think it varies anyway), which is a Mid-Eastern chick-pea dip. I would prefer one starting with dried beans, because I am not sure how long to soak them and I cannot find canned ones here. Also, if someone could furnish a recipe for pita bread to go along with it, I would be grateful. The simpler the recipe, the better, because I live in a small city in Norway and do not have access to very many "exotic" ingredients, only what the local foreign groceries decide to import. The second one is really just a fact about chili: I have several good recipes for it starting with canned kidney beans, but these are getting rather expensive and so I am going to try using dried kidney beans. How long do these need soaked, and do they need to be cooked for a while before the other ingredients? -Cindy Kandolf cindy@solan.unit.no Trondheim, Norway