May 1, 2020
Recipe of the Month: May
Hummus Trio with Toasted Pita Chips
Recipe from Simply Recipes (simplyrecipes.com)
Makes about 2 cups
- ½ pound beets (about 4 medium sized beets), scrubbed clean, cooked, peeled and cubed
- 2 Tbsp tahini sesame seed paste
- 5 Tbsp lemon juice 1 small clove garlic, chopped
- 1 Tbsp ground cumin
- 1 Tbsp lemon zest (zest from approx. 2 lemons)
- Generous pinch of sea salt or Kosher salt
- Fresh ground pepper to taste
- To begin, you will cook the beets by cutting off any tops, scrubbing the roots clean, putting them in a covered dish with about ¼ inch of water in a 375°F oven and cooking until easily penetrated with a knife or fork. Alternately, cover with water in a saucepan and simmer until tender, about ½ hour. Peel once they have cooled.
- Place all ingredients in a food processor (or blender) and pulse until smooth. Taste and adjust seasonings and ingredients as desired.
- Chill and store in the refrigerator for up to 3 days or freeze for longer storage..
Roasted Carrot and Harissa Hummus
Recipe from The First Mess (thefirstmess.com)
Makes about 1.5 cups
- 4-5 medium carrots, scrubbed
- ¼ cup + 2 tsp olive oil, divided
- Salt and pepper
- 1 cup cooked chickpeas
- ½ tsp ground cumin
- ½ tsp ground coriander
- ½ tsp ground caraway
- 1 clove of garlic, minced
- ½ fresh chili, or more to taste, rough chopped
- Zest and juice of half a lemon
- 1 tsp tomato paste
- 2 Tbsp tahini
Garnishes to top the dip:
- Pomegranate seeds/arils
- Toasted pine nuts
- Crispy Brussels sprout leaves (quarter Brussels sprouts and try to separate the leaves, toss with oil, salt + pepper, then roast in a 400°F oven for 15 minutes or until crispy and browned)
- Chopped flat leaf parsley
- Extra drizzles of olive oil
- Preheat the oven to 400° F. Line a small baking sheet with parchment. Trim the ends off the carrots and place them on the baking sheet. Toss the carrots with 2 teaspoons of the olive oil and some salt and pepper to taste. Slide the carrots into the oven and roast until tender and lightly browned on all sides, flipping them over at least once. This takes about 25 minutes. Cool the carrots thoroughly.
- Meanwhile, in the bowl of a food processor fitted with the “S” blade, add the cooked chickpeas, ground cumin, coriander, caraway, garlic, diced chili, lemon zest, lemon juice, tomato paste, tahini, salt, and pepper. Chop the carrots into smaller pieces and add them to the food processor as well. Pulse the mixture a few times until you have a coarse mixture. Scrape the bowl down with a spatula and put the food processor on “high” while you drizzle the remaining 1/4 cup of olive oil into the bowl via the feed tube.
- Once you have a smooth purée, stop the motor, and check the dip for seasoning. Adjust the seasoning level to your liking and then scrape the dip into your serving vessel of choice. Top the dip with suggested garnishes and serve with crackers, endive leaves, rough cut veggies etc.
Spicy Green Hummus
Recipe from Taste and See (tasteandsee.com)
Makes 10 servings
- ¼ cup tahini
- ¼ cup fresh lemon juice (1 large lemon)
- 2 tablespoons olive oil, plus more for serving
- ¼ cup rough-chopped fresh parsley
- ¼ cup rough-chopped fresh cilantro
- 2 jalapeño peppers, seeds and stem removed, chopped
- 3 green onions chopped, more for garnish
- 2 cloves garlic, minced
- 1 15-ounce can of chickpeas, drained and rinsed
- ½ teaspoon salt, more to taste
- 1-2 tablespoons water (optional)
- Garnish with a drizzle of extra virgin olive oil and a sprinkling of chopped fresh herbs or green onions
- Add the tahini and lemon juice to food processor and process for about 1 minute. Use a plastic spatula to scrape down the sides of the bowl if needed.
- Add olive oil, parsley, cilantro, jalapeños, onion, garlic and salt. Process for about 1 minute, scraping down the bowl as necessary.
- Add the chickpeas and process until the hummus has a thick and smooth texture, normally 1 or 2 minutes. Scrape down the bowl a few times while processing.
- If hummus is too thick, run the food processor while slowly adding 1 to 2 tablespoons water, until it reaches the desired consistency.
- Transfer the hummus into a small serving bowl. Drizzle about a tablespoon of olive oil on top and sprinkle with additional chopped herbs and green onions.
- Store hummus in an airtight container and refrigerate for up to one week.
Toasted Pita Chips
- 12 pita bread pockets
- ½ cup olive oil
- ½ teaspoon ground black pepper
- 1 teaspoon garlic salt
- ½ teaspoon dried basil
- Preheat oven to 400°F (200°C).
- Cut each pita bread into 8 triangles. Place triangles on lined cookie sheet.
- In a small bowl, combine the oil, pepper, salt, basil and chervil. Brush each triangle with oil mixture.
- Bake in the preheated oven for about 7 minutes, or until lightly browned and crispy.
- Watch carefully, as they tend to burn easily!
- 2 cups packed basil
- 1/2 cup olive oil
- 1/3 cup toasted walnuts
- 1/2 cup finely grated parmesan
- 2 cloves garlic
- Kosher salt and freshly ground black pepper, to taste
- Process basil, oil, walnuts, parmesan and garlic in a food processor until finely chopped; season with salt and pepper.