23
Hummus
This popular Middle Eastern dip may be served with the traditional
pita wedges or with fresh vegetable crudités.
Preparation: 10–15 minutes (plus 1 hour roasting time for shallots or garlic if using),
plus 30 minutes resting time
Makes 2¾ cups / 44 tablespoons
1
⁄
3
cup fresh Italian parsley
2
strips lemon zest, ½ x 2 inches,
bitter white pith removed
¾
teaspoon kosher salt
2 garlic
cloves
2
cans (15 oz. each) chickpeas, drained,
rinsed and drained again
¼ cup
tahini
¼ cup
water
3
tablespoons fresh lemon juice
2¼
teaspoons ground cumin
2
tablespoons extra virgin olive oil
Insert the metal blade. Pulse to chop the parsley, 10 to 15 times. Remove and reserve. Pulse
to chop the lemon zest with the kosher salt, 10 to 15 times. With the machine running, drop
the garlic down the feed tube; process 10 seconds to chop. Add the drained chickpeas, tahi-
ni, water, lemon juice, and cumin to the work bowl. Pulse to chop, 10 times, then process 60
seconds; scrape the work bowl. With the machine running, add the oil in a slow, steady
stream; process until the hummus is smooth and creamy, about 3 minutes. Add half the
chopped parsley; pulse to incorporate, 5 to 10 times. Allow the hummus to sit for 30 min-
utes 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.
Nutritional information per tablespoon:
Calories 30 (49% from fat) • carb. 3g • pro. 2g • fat 2g • sat. fat 1g
• chol. 0mg • sod. 33mg • fiber 1g
Variation:
Roasted Shallot & Herb Hummus
Wrap 8 ounces of peeled and trimmed shallots that have been tossed in ¾ teaspoon olive
oil in heavy-duty foil and roast in a 400ºF oven for 60 minutes. Let cool. Make the hummus
according to the recipe, and add the cooled roasted shallots along with 1 tablespoon Herbes
de Provence when processing the chickpeas. Makes about 3 cups.
