Recipe For Success November
Serves 75, Serving Size 2 tablespoons
Hummus is a versatile dish because you can serve it as a side dish to your main course, or as an appetizer with fresh, local fall veggies as crudités. You can also garnish it with your favorite fall flavors such as roasted sweet potatoes and olive oil, pumpkin spice, or cinnamon apples, or mix in pumpkin or butternut squash purée to really bring out that fall touch! Bring as a healthy addition to Thanksgiving dinner and holiday parties this season.
7½ cups chickpeas
½ cup lemon juice
½ cup tahini
8 tablespoons water
5 tablespoons extra-virgin olive oil
1½ tablespoons salt
1 teaspoon baking soda
Soak chickpeas for at least 6 hours before cooking. Drain and rinse the chickpeas then put chickpeas in a pot and cover completely with water. Cook the chickpeas for 30 minutes.
Add teaspoon of baking soda to boiling water. Make sure water is always covering the surface of the chickpeas. After cooking, cool chickpeas in the water for 30 minutes, drain, then put chickpeas in the refrigerator for another 2 hours.
In a food processor, combine tahini, lemon juice, chickpeas, and salt—process for 5 minutes. Keep food processor turned on for another 10 minutes if the mixture is thick—slowly add 2 to 3 tablespoons of water and extra virgin olive oil until you reach the perfect consistency. This extra time helps “whip” or “cream” the ingredient, making the hummus smooth and creamy and well blended.
Taste for salt and lemon juice and adjust as needed. Serve hummus with a drizzle of olive oil and dash of sumac with little chili in middle.
Per serving: 310 calories, 10 grams fat, 1 gram saturated fat, 0 milligrams cholesterol, 430 milligrams sodium, 43 grams carbohydrate, 10 grams dietary fiber, 0 grams sugar, 12 grams protein
Recipe by: Tarek Madkour at Cleo’s Mediterranean Cuisine & Grocery. 165 Roosevelt Way, New Orleans. 504-522-4504.