Geneseohummus Recipes

EASY HUMMUS RECIPE: HOW TO MAKE HUMMUS

Steps:

• Add chickpeas and minced garlic to the bowl of a food processor. Puree until a smooth, powder-like mixture forms.
• While processor is running, add ice cubes, tahini, salt, and lemon juice. Blend for about 4 minutes or so. Check, and if the consistency is too thick still, run processor and slowly add a little hot water. Blend until you reach desired silky smooth consistency.
• Spread in a serving bowl and add a generous drizzle of Early Harvest EVOO. Add a few chickpeas to the middle, if you like. Sprinkle sumac on top. Enjoy with warm pita wedges and your favorite veggies.

HUMMUS

Steps:

• Place the chickpeas in a medium saucepan; sprinkle with baking soda. Fill the pot so the chickpeas are covered by several inches of water. Bring to a boil then reduce to a simmer until the chickpeas are practically mushy and the skins are popping off; about 15-20 minutes.
• Once cooked, rinse and drain the chickpeas in a fine mesh strainer. Pick out the skins that have popped off as best you can, but don't worry if you can't get all of them.
• Add all the ingredients to your food processor EXCEPT chickpeas and ice cubes and puree for 2 minutes.
• Add cooked/drained chickpeas and 2 ice cubes to the food processor and process for 4 minutes - no less! Add additional water, one tablespoon at a time, if needed, to reach desired consistency.
• Season with additional salt and lemon juice to taste. Serve hummus with a drizzle of extra virgin olive oil and dash of paprika or sumac.

HOMEMADE HUMMUS WITH HERBS

Steps:

• Soak chickpeas in cold water 4 hours or overnight. Put them in a saucepan with the garlic, 2 teaspoons salt and 3 quarts water. Cook until tender. Depending on the freshness of your chickpeas, this can take 30-90 minutes. Drain. Pull out the garlic and discard. * Skip this step if using canned chickpeas.
• Measure out 2 cups (save some of the remaining chickpeas are for garnishing the hummus) and put into a food processor, or add your canned chickpeas instead. Process with the tahini, lemon juice, herbs, olive oil, cumin and 1½ teaspoons salt.
• Puree the mixture at least 3 minutes, dribbling in cold water 2 tablespoons at a time until velvety smooth.
• To serve, scoop some hummus onto a shallow bowl or plate and spread it out with the back of a spoon. To garnish, dust with paprika, drizzle with olive oil, and top with some chickpeas and a few herb sprigs.

GENESEO HUMMUS

Steps:

• Drain Chick Peas, and Mash with Potato Masher!
• Mix all other ingredients together.
• Pour mixed ingredients into Chick Peas, mash further.
• Hints--you can leave out most of the Tahini and Oil, and just add fat-free plain yogurt until it is at desired consistency, and add a bit of mustard too.
• I like mine chunky, like they had it at the cafe, but most people blend theirs.
• I also use extra lemon juice, and substitute chopped parsley for the scallion.
• Other tangy add-ins--the juice from a jar of pickles gives a kick, as does hot sauce.
• Serve with pita wedges, nachos, or in a"Hummanitarian" sandwich with lettuce, tomato, and sprouts.
• (50 servings is a guess, I never tried the whole 10 lbs).