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diff --git a/recipes/israeli hummus with paprika and whole chickpeas.txt b/recipes/israeli hummus with paprika and whole chickpeas.txt new file mode 100644 index 0000000..fdd5c16 --- /dev/null +++ b/recipes/israeli hummus with paprika and whole chickpeas.txt @@ -0,0 +1,26 @@ +--- +title: Israeli Hummus with Paprika and Whole Chickpeas +date: 2011-08-06T00:11:24Z +source: http://www.foodandwine.com/recipes/israeli-hummus-with-paprika-and-whole-chickpeas-cocktails-2009 +tags: recipes, hummus + +--- + +1/2 pound dried chickpeas +1 tablespoon baking soda +7 large garlic cloves, unpeeled +1/2 cup extra-virgin olive oil +1/4 teaspoon ground cumin, plus more for garnish +1/2 cup tahini, at room temperature (see Note) +1/4 cup plus 1 tablespoon fresh lemon juice +Salt +Paprika, for garnish +1/4 cup chopped parsley +Pita bread, for serving + +In a medium bowl, cover the dried chickpeas with 2 inches of water and stir in the baking soda. Refrigerate the chickpeas overnight. Drain the chickpeas and rinse them under cold water. +In a medium saucepan, cover the chickpeas with 2 inches of fresh water. Add the garlic cloves and bring to a boil. Simmer over moderately low heat until the chickpeas are tender, about 40 minutes. Drain, reserving 10 tablespoons of the cooking water and 2 tablespoons of the chickpeas. Rinse the chickpeas under cold water. Peel the garlic cloves. +In a food processor, puree the chickpeas with 1/2 cup of the reserved cooking water, 1/4 cup of the olive oil and 6 of the garlic cloves. Add the cumin along with 1/4 cup each of the tahini and lemon juice and process until creamy. Season the hummus with salt and transfer to a serving bowl. +Wipe out the food processor. Add the remaining 1/4 cup of tahini, 1/4 cup of olive oil, 2 tablespoons of reserved cooking water, 1 tablespoon of lemon juice and garlic clove and puree. +Using a ladle, make an indent in the center of the hummus. Spoon in the tahini-lemon mixture. Sprinkle the hummus with the cumin and paprika. Garnish with the reserved whole chickpeas and the parsley, and serve with pita bread. +MAKE AHEAD The ungarnished hummus and cooked chickpeas can be refrigerated separately for up to 2 days. NOTES Tahini has a tendency to separate, so be sure to stir the sesame paste thoroughly before measuring. |