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Makes 4 cups
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Contributed by: Chris WebAdmin. of

Short on time... money... and kitchen expertise? Fret no more. Delicious relief is in your hands!
For the health-conscious collegian, The Starving Students' Vegetarian Cookbook is the only guide you need. You'll find selections ranging from Almond Asparagus to Southern-Style Pasta to Pumpkin Pudding-and be totally surprised by a noncarnivorous lifestyle that's amazingly varied, tasty, and nutritious.

Diversity! Select from a delightful potpourri of veggie meals that are:

  • Simple, easy to make, and use the fewest amount of pots possible
  • Quick to cook-many done in fifteen minutes or less
  • Perfect for microwave, hot plate, stove top, or toaster o6en
  • Cheaper than your wildest dreams!

Delicious Dining Without Fur Or Feathers

Meatless need not mean tasteless. And with this indispensable vegetarian chef's ai$ you'll be feasting on delectably nutritious, flesh-free meals the whole semester, the cheap 'n' easy way, made famous by the original, bestselling The Starving Students' Cookbook. Before you know it you'll be making: - Apple Berry Pancakes - Twice Is Nice Stew - Quick-Fix Tomato Soup - Caribbean Red Beans and Rice - Sweet Pepper Fajitas - Mocha Cappuccino Freeze... and much more!

With The Starving Students' Vegetarian Cookbook, you'll never go hungry again.


  • 1 15-oz. can garbanzo beans, drained
  • 3 tablespoons lemon juice
  • 1/4 cup tahini sesame paste (or make your own with 1/4 cup toasted sesame seeds mixed with 2 tablespoons olive oil)
  • 1/4 teaspoon ground cumin
  • 2 garlic cloves cut into thirds


Requires a blender, takes 5 minutes.

Place all ingredients in the blender and cover.

Blend on high until smooth and heavy in consistency.

Delicious served with Toasted Pita Bread:

Toast pita is toaster oven or oven until golden. Tear hot pita bread into large chunks.

Spread with hummus and enjoy!

2001 by Dede Hall
2001 by Time Warner Bookmark

Serving Size: Makes 4 cups



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