Tuesday, September 7, 2010
Grilled Chicken, Hummus, & Spinach Pizza
I make hummus all the time but I don't use written proportions. I was happy to receive Laura's recipe because it tastes so much like mine & I actually have proportions this time! Woo-hoo!
Thanks for a great recipe--I love to add paprika and cumin too! I never thought about adding the smoked flavor and while digging through my cupboards, found this amazing smoked salish salt purchased from our culinary tour in Seattle's Pike Place Market (World Spice Merchants). So I used regular paprika and smoked salt with great success.
CURLIN FAVORITE HUMMUS--this is great!
1 (15 oz) can garbanzo beans, strain and reserve ¼ c. liquid
1/4 cup liquid from can
1/4 cup freshly squeezed lemon juice
2 Tbsp. sesame tahini (sesame seed paste found at Whole Foods or other natural markets--ask your grocer about it)
2 Tbsp. extra virgin olive oil
1-2 tsp. minced fresh garlic (about 2 small cloves)
¾ tsp. ground white pepper (black seemed ok too)
¾ tsp. fine ground sea salt
¼ tsp. cumin
1/8 tsp. cayenne pepper
1/8 tsp. paprika, pref. smoked
Strain the beans, reserving portion of liquid.
Using a food processor or blender, combine all ingredients and mix until smooth, stirring to ensure even mixing consistency if necessary.
Spoon into covered container and refrigerate overnight before serving, if possible.
Store in refrigerator. Will last for 2 weeks. Hummus can be served alone or with pita chips and veggies.
Variations for Hummus: While blending hummus any of the following can be added to change the flavor: roasted red peppers, fresh basil, chipotle peppers in adobo sauce, pine nuts, artichoke hearts, fresh flat leaf parsley, black olives or olive tapenade, or sundried tomatoes.