Mark Bittmans Hummus Recipes

HUMMUS WITH SUN-DRIED TOMATOES

Steps:

• If time allows, soak chickpeas in water to cover overnight; if not, boil in water to cover for 2 minutes, then soak for 2 hours.
• In a pot, combine chickpeas and tomatoes in water to cover and simmer, partially covered, until chickpeas are very tender, adding water if necessary. Drain, reserving a little cooking liquid.
• Combine in a food processor with salt, pepper, garlic, oil, pimentón if using and reserved cooking liquid as necessary to get machine going. Purée, then add lemon juice to taste, along with more oil, pimentón or salt if desired. Serve with pita chips or raw vegetables. (This will keep, refrigerated, for about a week.)

HUMMUS WITH ARTICHOKES

Steps:

• Place everything except water and olive oil in the container of a food processor and beginn to process; add water and olive oil as needed to make a smooth puree.
• Taste and add more garlic, salt, lemon juice, or cumin as needed.
• Serve, drizzled with a little olive oil and sprinkled with a bit of cumin.

HUMMUS

Steps:

• Put the chickpeas, tahini, cumin or paprika, oil, garlic and lemon juice in a food processor, sprinkle with salt and pepper and begin to process; add chickpea-cooking liquid or water as needed to produce a smooth purée.
• Taste and adjust seasoning, adding more salt, pepper or lemon juice as needed. Serve, drizzled with some olive oil and sprinkled with a bit of cumin or paprika and some parsley.

MARK BITTMAN'S HUMMUS

Steps:

• Put the chickpeas, tahini, plus oil if you are using it, olive oil, garlic, and lemon juice in a food processor, sprinkle with salt and pepper, and begin to process; add chickpea cooking liquid or water as needed to allow the machine to produce a smooth puree.
• Taste and adjust seasoning, adding more salt, pepper, tahini, garlic or lemon juice as desired.
• Serve drizzled with some olive oil and sprinkled with a little cumin and parsley.