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Hummus

by John Lundy


Ingredients

1 can chickpeas about 16 oz *See side note below
Pinch Baking Soda
2 Tablespoons Raw garlic minced
1/2 cup Tahini ** See side note below
2 lemons zest and juice
Salt and pepper to taste
Ice water to consistency about 1 cup
1/2 cup Extra virgin olive oil plus some for garnish
Paprika and Ancho chili powder to garnish

Equipment

Pot for beans and a high speed blender like a Vita Prep (Food processor works, but it doesn't get the purée as smooth as I like)

Method

*Beans Side note: You can use either canned beans or dry. If you use dry, soak overnight with double the amount of water to beans on the counter. I put a pinch of baking soda,(helps the beans break down). The next day, rinse beans, put into a pot, cover with water, add a pinch of baking soda and cook on medium until mushy and smash easy between the fingers. If you're using canned beans, Skip the soaking step, rinse, put into a pot with water and add a pinch of baking soda. Cook until soft and pliable. 

**Tahini Side Note: Tahini varies, but if it is separated you need to emulsify easier to do this in the blender so that is creamy and smooth.

While your beans are cooking, prepare other ingredients. Put the Tahini, lemon juice, garlic and a couple pinches of salt and about 10 cracks of fine ground pepper. Blend until smooth.

When the beans are done cooking, drain and while still warm add to the blender. Turn on low and slowly start to pour in your ice water. I usually do it in 3 stages, stopping the blender and scraping down the sides. Slowly drizzle in your olive oil and blend. You want it to be thick, don't add too much water or it will be too thin. Check for seasoning to your preference and it's ready to serve! It can be kept for up to a week in the fridge.

This method can be done with any bean, toppings or seasonings. This rich, creamy spread goes great with veggies, and chips and should be enjoyed with a glass of Robert Mondavi Winery's Fumé Blanc. The tartness of the acid in the Fume Blanc slices right through the richness of the hummus, while the lemon in the hummus complements the wine and allows the bright fruit characteristics to shine through. Bon Appetit!

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