Friday, February 4, 2011

Classic Hummus

When planning a Super Bowl spread, snack-type nibbles are always expected—but typical snack foods like chips, creamy dips, guacamole and peanuts are loaded with fat, carbs and calories. Fresh hummus is a nutritious, gluten-free, vegan alternative that happens to be incredibly delicious. I like adding roasted garlic to my hummus instead of plain garlic—the roasting adds depth to the flavor and just a hint of smokiness that I find delicious. Serve with vegetable cruditĂ©s like carrots, celery, cauliflower and cucumber slices to keep the dish low carb. If carbs aren’t a concern, serve with corn tortilla chips or rice crackers.

A hummus state of mind


2 cans of chickpeas/garbanzo beans (15 oz. each)
1/3 cup tahini paste
4 roasted garlic cloves
Juice of 2 fresh lemons
1 tbsp extra virgin olive oil, plus more for garnish
3/4 tsp salt
3/4 tsp cumin
Pinch of cayenne pepper
Paprika and fresh minced parsley for garnish (optional)
You will also need: Food processor
Serves 10-12 appetizer portions

Drain the water from the chickpea cans into a small bowl and reserve. In your food processor with a blade attachment. Place chickpeas, tahini paste, roasted garlic, lemon juice, 1 tbsp olive oil, salt, cumin, cayenne pepper and 3 tbsp of the chickpea water into the processor.
Pulse the ingredients for about 60 seconds until smooth. Taste the mixture and add more of your favorite ingredients to taste. If the texture seems to thick, add more of the reserved water from the chickpea can until desired consistency is reached. Process again to blend any additional ingredients.
Transfer to a shallow bowl and garnish with a drizzle of olive oil, paprika, and minced fresh parsley. Serve with tortilla chips, rice crackers, or fresh dipping vegetables.

A hummus state of mind


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