HUMMUS

DAILY POST MAR 20th: SPRING HAS ARRIVED

GLUTEN-FREE & VEGAN

S H O P

MAKE AHEAD
Taratoor

GROCERY
Chick peas
Sea or kosher salt

GREEN MARKET
Garlic
Lemon

T I M I N G

MAKES about 2 1/2 c
SOAKING TIME
:  1/2 day
COOKING TIME:  2-3 hrs
PREPARATION TIME:  30 min

  1. Soak chickpeas.
  2. Cook chickpeas.
  3. Mash chickpeas.
  4. Blend w/other ingredients.
  5. Combine w/final ingredients.

C O O K  /  P R E P A R E

INGREDIENTS
1 1/3 c dried chickpeas OR 2 c canned chickpeas, drained
1 t sea or kosher salt
3 cloves garlic, mashed in garlic press or finely minced
1/4 c fresh lemon juice
1 c taratoor

COOKING/PREPARATION

  1. Rinse dried chickpeas w/water.  Cover with at least 2″ filtered water (peas will expand) & soak for 1/2 day.  Drain & simmer in fresh filtered water & salt 2 hrs until tender; drain chickpeas, reserving cooking liquid OR use canned chickpeas.
  2. Mash chickpeas w/potato masher; combine w/garlic.
  3. Put 1/2 c reserved cooking liquid or filtered water into blender or food processor; add chickpeas & garlic & blend until smooth.
  4. Transfer to a bowl, slowly add lemon juice, whisking quickly.
  5. Add taratoor slowly in a thin stream, whisking until combined.
  6. If hummus is too thick, whisk up to 1/2 c cooking liquid or filtered water, a TBSP at a time, into mixture until desired consistency is achieved.  Hummus should be thick enough to dip raw vegetables without dripping.

S E R V E

Put into small bowl, garnish with fresh parsley or cilantro, and a little olive oil.  Serve as hor d’oeuvres, an appetizer or light snack with fresh, raw vegetables, pita bread or corn chips; as a sandwich spread; or with broiled or grilled fish.

W O R K P L A C E   L U N C H

Absolutely!  Leave at work & bring in fresh vegetables daily to dip.

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