I am excited to begin cooking from this book. It is all about good food, cooked with skill and appreciation, and then served with pride. Today we are making Herbed Summer Hummus.
|Herbed Summer Hummus|
Herbed Summer Hummus
adapted from: staffmeals
1 can 15 oz chickpeas, drained - with 1/2 c of the liquid reserved
1/2 c tahini
juice of 1 lemon (about 3 T)
2-5 cloves garlic - peeled - use 2 if you like garlic, 5 if you love it!
1 bunch fresh chives
1 c (loosely packed) flat-leaf parsley leaves
coarse salt and fresh pepper - I started with a rounded 1/2 t salt and a few grinds of pepper
extra virgin olive oil
sweet Hungarian paprika
Warm toasted pita bread pieces
Sweet red pepper squares
Combine chickpeas, reserved liquid, tahini, lemon juice, garlic, herbs, salt and pepper to taste in the bowl of a food processor. Process until smooth, scraping down sides as necessary.
Taste and adjust seasoning if needed, including adding that last clove of garlic if you started out with only 4. Process if needed. Chill until serving time.
|Hummus and Red Peppers|
To serve, spread the hummus on a serving platter, drizzle with olive oil, then top with a dusting of sweet Hungarian paprika. Serve with red pepper squares and warm pita bread pieces.
Makes 3 cups
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