Hummus

One of my favorite things that I received this Christmas is a food processor. I have always had one of the mini processors which is fabulous for little projects, but can't handle the big daddy menu items. Further to my attempt to become more domestic and a better chef in 2011, I am trying to get as much use out of this Cuisinart as possible.


My favorite appetizer is veggies and hummus...so instead of continuing to purchase the hummus...going to embrace domestic me and make it myself.


My adorable and very talented friend Courtney just finished culinary school and definitely has a leg up on me when it comes to cooking...she's amazing! I turned to Court for some of her favorite hummus recipes and wanted to share them with you:


CAC Hummus:

2 cups canned chickpeas (garbanzo beans) liquid reserved

⅔ cup tahini paste*

¼ cup extra virgin olive oil (plus a drizzle for topping)

Juice of 2 lemons and the zest of one

3 cloves of garlic (more if you love garlic)

Salt and pepper to taste

1 teaspoon paprika

1 teaspoon toasted cumin seeds

1 tablespoon fresh parsley or cilantro, chopped

Warm water if needed

In a food processor, puree the chickpeas, tahini, 3 tablespoons olive oil, lemon juice and garlic until smooth, adding a little of the reserved liquid if the mixture seems too thick; it will be slightly grainy. Season with salt and pepper. Transfer to a shallow bowl or plate. Combine the paprika and the remaining 2 tablespoons olive oil, drizzle the mixture over the top, and garnish with chopped parsley, if desired. Serve with pita bread triangles.

Fattet Hummus

¾ cup dried chickpeas, soaked overnight in water to cover generously

2 large cloves garlic, peeled and smashed

1 bay leaf

Kosher salt

1½ cups plain yogurt, preferably Greek whole milk

¼ cup chopped fresh mint, plus a few whole leaves for garnish

¼ cup chopped Italian parsley

2 to 3 cloves garlic minced to a paste with a pinch of salt

Freshly ground black pepper

2 rounds of whole wheat pita (gyro style thick pita)

1 tablespoon butter

¼ cup pine nuts

Aleppo red pepper, cayenne pepper or hot red pepper flakes to taste

Drain the chickpeas and place in a saucepan with 3 cups cold water. Bring to a simmer over moderate heat, skimming any foam. Add the smashed garlic and bay leaf, over and adjust heat to maintain a gentle simmer. Cook until chickpeas are tender, 1 hour or more, depending on age. Remove the garlic and bay leaf, season with salt, and keep hot.

Preheat oven to 450°.

In a bowl, whisk together the yogurt, chopped mint and minced garlic. Season with salt and pepper.

Brush the pita bread with a bit of olive oil and lay on cookie sheets and bake until lightly browned and beginning to crisp. Set aside to cool.

Melt the butter in a small skillet over moderately low heat. Add the pine nuts and toast them, stirring them often, until golden brown. Keep warm.

Bread the toasted pita into smaller pieces and arrange in the bottom of a large, shallow serving bowl. Spoon the hot chickpeas over the pita along with enough of the broth to moisten the pita. If the yogurt sauce is stiff, whisk in a little of the broth to thin. Spoon the yogurt sauce over all, then top with the warm, buttery pine nuts. Sprinkle the surface with mint leaves and parsley torn into smaller pieces, and with red pepper. Serve immediately.

thanks court! ina garten has NOTHING on you!