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"A man who was fond of wine was offered some grapes at dessert after dinner. "Much obliged," said he, pushing the plate aside; "I am not accustomed to take my wine in pills."--Jean Antheleme Brillat-Savarin, The Physiology of Taste

Meyer Lemon Hummus Recipe

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This recipe for Meyer Lemon Hummus is from Joseph's Storehouse Baking Company, one of the cookbooks created at FamilyCookbookProject.com. We'll help you start your own personal cookbook! It's easy and fun. Click here to start your own cookbook!
Category:
Category:
Ingredients:  
Ingredients:  
1 teaspoon ground cumin
1 teaspoon hot smoked paprika
¼ teaspoon cayenne pepper
Two 15.5-ounce cans chickpeas, drained, rinsed and divided
2 garlic cloves, chopped to a paste with the side of a chef's knife
1 Serrano chile, finely chopped, deveined and seeded
¼ cup top-quality tahini
¼ cup Meyer lemon juice
½ cup extra-virgin olive oil, plus more for serving
1 tablespoon toasted sesame oil
1 teaspoon finely grated Meyer lemon zest
Kosher salt, to taste
Freshly ground black pepper, to taste
¼ cup finely chopped fresh Italian parsley leaves
Directions:
Directions:
1). Combine the cumin, paprika, and cayenne in a small sauté pan and cook over medium-low heat, stirring continuously, until fragrant, about 3 minutes. Remove from the heat and set aside.

2). Combine half the chickpeas, the garlic, Serrano, tahini, lemon juice, olive oil and sesame oil in a food processor and process until smooth. Season with the lemon zest, salt and pepper to taste. Scrape into a large bowl.

3). Put the remaining chickpeas in a medium bowl and coarsely mash using a fork, or potato masher. Fold the coarsely mashed chickpeas and parsley into the mixture in a large bowl. Transfer the hummus to a serving bowl. Drizzle with a few tablespoons of olive oil to serve.
Number Of Servings:
Number Of Servings:
3 cups

 

 

 

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