Appetizers
Chummus
Yield: 16 oz
Ingredients
- 1 15 oz can Chickpeas
- ½ t Baking Soda
- ¼ C Lemon Juice
- 1-2 Cloves Garlic
- ½ t Salt
- ½ C Tahini
- ½ t Cumin
- 1 T Oil
- 2-4 T Water, cold
Instructions
- 1
Drain and rinse chickpeas.
- 2
Place in pot with baking soda, cover with several inches water.
- 3
High heat to boil, lower heat, cook 20 more minutes.
- 4
As they cook, add lemon juice, garlic and salt to blender, blend till garlic chopped, let sit.
- 5
Drain chickpeas, rinse cold, set aside.
- 6
Add tahini and cumin to blender, blend, then add oil and 2 T water, blend smooth.
- 7
Add chickpeas, blend.
- 8
Add water as needed.
- 9
Taste, adjust.
Note
Store airtight in fridge up to 2 weeks. Plating 1: sauté thin onion in 3 T oil till soft, add mushrooms, cook low till soft, salt. Plate chummus in large plate with well, place mushroom mix warm in middle, drizzle oil, sprinkle sesame seeds. Plating 2: warm Red Marinated Olives in middle.