This is for my cousin Cindy in Michigan who requested the recipe. To keep it fairly authentic tasting you will need roasted Tahini Paste - which can be found in the jams/peanut butter section of most large grocery stores - it's in a short white can. You "could" use a little peanut butter in it's place but it's not the same.
Mis en place:
1 14oz can garbonza beans (some folks call them CHICK PEAS), drained (save liquid)
2 Tsp Garlic cloves
1/2 tsp red pepper flakes
1/2 cup Tahini paste
1 cup fresh cilantro, roughly chopped
juice of one lime
1/2 tsp cumin seeds
1/2 tsp corriander seeds (if you don't have corriander and cumin seeds then 1 Tsp of Taco Seasoning would "work")
1 tsp salt
1/2 EVO (or peanut oil)
1/2 cup chicken stock (have it on hand to adjust the thickness of the hummus)
Place all but last two ingredients in a food processor or blender and puree on low speed, slowly drizzle in the EVO and Chicken Stock alternating - once the mixture is flowing smoothly increase speed to high and puree about 1 minute. Stop food processor, taste for seasoning - you may like a little more lime juice or salt/pepper. Remove to a storage bowl and prep your vegetables: I suggest
2 stalks celery cut in thirds and then split each piece in thirds
1 red bell pepper, remove top - clean out inside and slice down the middle, then cut in thin strips a little on the bias
1 greed bell pepper (cut as described above)
1 lb bag of pre-peeled baby carrots
1 bulb fresh fennel, cut into thin strips
baked pita chips (the ones sold at Costco and Sam's Club are really awesome
Prep all vegetables and place in a large zippered storage bag, add about 1 cup very cold water and 8-10 ice cubes. Refrigerate vegetables like this at least an hour.
At service time place hummus in an attractive serving bowl on a platter and arrange vegetables in an attractive fashion (spoke like) around the hummus bowl.
Stand back and watch it disappear - might I suggest you just play it safe and double this recipe so you don't run out mid party.
Mis en place:
1 14oz can garbonza beans (some folks call them CHICK PEAS), drained (save liquid)
2 Tsp Garlic cloves
1/2 tsp red pepper flakes
1/2 cup Tahini paste
1 cup fresh cilantro, roughly chopped
juice of one lime
1/2 tsp cumin seeds
1/2 tsp corriander seeds (if you don't have corriander and cumin seeds then 1 Tsp of Taco Seasoning would "work")
1 tsp salt
1/2 EVO (or peanut oil)
1/2 cup chicken stock (have it on hand to adjust the thickness of the hummus)
Place all but last two ingredients in a food processor or blender and puree on low speed, slowly drizzle in the EVO and Chicken Stock alternating - once the mixture is flowing smoothly increase speed to high and puree about 1 minute. Stop food processor, taste for seasoning - you may like a little more lime juice or salt/pepper. Remove to a storage bowl and prep your vegetables: I suggest
2 stalks celery cut in thirds and then split each piece in thirds
1 red bell pepper, remove top - clean out inside and slice down the middle, then cut in thin strips a little on the bias
1 greed bell pepper (cut as described above)
1 lb bag of pre-peeled baby carrots
1 bulb fresh fennel, cut into thin strips
baked pita chips (the ones sold at Costco and Sam's Club are really awesome
Prep all vegetables and place in a large zippered storage bag, add about 1 cup very cold water and 8-10 ice cubes. Refrigerate vegetables like this at least an hour.
At service time place hummus in an attractive serving bowl on a platter and arrange vegetables in an attractive fashion (spoke like) around the hummus bowl.
Stand back and watch it disappear - might I suggest you just play it safe and double this recipe so you don't run out mid party.
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