This is a large-batch hummus recipe — on purpose! I like to divide the hummus into several portions and stir in additional ingredients for variations, such as chopped roasted red peppers, caramelized onions, or chopped Kalamata olives. Hummus also makes a great filling for a vegetarian sandwich layered with sprouts, cucumber, and tomato.
INGREDIENTS:
3-4 large cloves garlic, minced
1/2 cup fresh lemon juice
1 cup sesame tahini paste
1 cup hot water
6 cups canned chickpeas, rinsed and drained
3 tablespoons cumin
1 teaspoon cayenne
Salt to taste
3 tablespoons fruity olive oil
Paprika, if desired
METHOD:
Place the garlic, lemon juice, and tahini in a food processor fitted with a steel blade. Process to a smooth paste. Add the chickpeas and process. With the machine running, add the hot water until the mixture is smooth and almost fluffy. Season with cumin, cayenne, and salt to taste.
Before serving, drizzle with additional high-quality olive oil, add a dusting of paprika (if desired) and garnish with lemon slices, chopped Kalamata olives, mint, or parsley sprigs. Serve with toasted pita chips.
YIELD: Makes about 6 cups.
SOURCE: Chef Juliette Wilcox
