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Hummus: Submitted by: Robert Losee | Date Added: 11 Nov 2011
Listed in: Beans, Grains, & Rice

1/3 cup fresh parsley leaves, washed and dried
3 strips lemon zest, ½x2 inches, bitter pith removed
1 scant teaspoon kosher salt
2 cloves garlic
3 cups cooked Rancho Gordo chickpeas
½ cup tahini paste
3 ounces (volume) or about 3/8 cup freshly squeezed lemon juice
¼ water (use the chickpea pot liquor)
2 teaspoons ground cumin
2 Tablespoons extra virgin olive oil

Cooking Instructions

Preparation: 15-20 minutes, plus 30 minutes resting time.

1) Insert metal blade into food processor. Pulse to chop the parsley, 10 to 15 times. Remove and reserve.

2) Pulse to chop the lemon zest with kosher salt, 10 times. With the machine running, drop the garlic down the feed tube; process 10 seconds to chop.

3) Add the drained chickpeas, tahini, lemon juice, water, and cumin to the work bowl; process 60 seconds to combine.

4) Scrape the work bowl. With machine running, add the olive through the small feed tube in a slow steady stream, and process until the hummus is smooth and creamy, about 3 minutes. Scrape the work bowl after 1½ minutes.

5) Add half the chopped parsley; pulse to incorporate, 5 to 10 times.

6) Let the hummus sit for 30 minutes before serving to allow the flavors to blend. Serve in a shallow bowl, sprinkled with the remaining chopped parsley. If desired drizzle with extra virgin olive oil. Serve with pita wedges and crudités.

Roasted Shallot & Herb Hummus Wrap 12 ounces of peeled and trimmed shallots that have been tossed in 1 teaspoon extra virgin olive oil in heavy-duty foil and roast in a 400°F oven for 60 minutes. Allow to cool. Make the hummus according to the recipe, adding the cooled roasted shallots and 4 teaspoons Herbes de Provence when processing the chickpeas. Makes about 4½ cups.

Roasted Red pepper Hummus Make the Hummus according to the recipe; add 6 roasted red peppers when adding the chickpeas. Makes about 5 cups.

Roasted Garlic Hummus Wrap 25 to 30 peeled cloves of garlic that have been tossed in 1 teaspoon of extra virgin olive oil in heavy-duty foil, and roast in 400°F oven for 60 minutes. Allow to cool. Make the Hummus according to the recipe; add the cooled roasted garlic when adding the chickpeas. makes about 4 cups.

Based on A Collection of Recipes by Cuisinart.

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