Home Cookin 4.9 Chapter: Recipes From Thibeault's Table

Hummus
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This recipe originated from the Nantucket Open-House Cookbook.

This recipe can be cut in half.

3 Large cloves garlic, minced
1/2 cup fresh lemon juice
1 cup sesame tahini paste
1 cup water
6 cups canned chick-peas rinsed and drained
1 1/2 tablespoons ground cumin
Salt to taste

Garnish

3 Tablespoons fruity olive oil
Sweet Hungarian paprika

Lemon slices

Kalamata Olives
Fresh parsley
. Place the garlic, lemon juice and tahini in a food processor and process to
smooth paste. Add the water and chick-peas and process until the mixture is
very smooth, almost fluffy. Season with the cumin and salt to taste.

Pour the hummus into a shallot serving dish. Drizzle the olive oil over the
top and swirl lightly with the tip of a knife. sprinkle with paprika and
garnish with lemon slices around the edges with some olives and parsley
sprigs.

Serve with pita bread cut into strips or triangles.

Makes 6 Cups

SPICED SWEET ROASTED RED PEPPER HUMMUS

1 (15 oz) can garbanzo beans, drained
1 (4 oz) jar roasted red peppers (or homemade)
3 TBS lemon juice
1 1/2 TBS tahini
1 clove garlic, minced
1/2 teasp ground cummin
1/2 teasp cayenne pepper *(I used 1/4 teasp)
1/4 teasp salt
1 TBS chopped fresh parsley

Blend all ingredients except parsley in electric blender. Process until fairly smooth. Refrigerate for up to 3 days.

Sprinkle with parsley before serving.

SharonCb

I prefer the taste and texture of hummus with the red pepper.

HUMMUS

1 15 1/2-ounce can and 1 8-ounce can garbanzo beans, drained
1/2 cup fresh lemon juice
6 tablespoons olive oil
1/4 cup plus 2 tablespoons tahini
4 large garlic cloves, minced
1 1/2 tsp salt
Minced parsley (optional)

Place all ingredients except parsley in food processor with steel knife, and process until well mixed. Spread on a platter, drizzle with additional olive oil and sprinkle with chopped parsley. Serve with warm pita bread and assorted veggies.