Hummus

• 1/2 cup dried chickpeas
• 1/8 tsp baking soda
• 3 Tbsp lemon juice
• 1/4 cup cooking water
• 6 Tbsp tahini - stirred well
• 2 Tbsp extra-virgin olive oil
• 1 small garlic clove - minced
• 1/2 tsp salt
• 1/4 tsp ground cumin
• Pinch cayenne
• 1 Tbsp minced fresh cilantro or parsley leaves
• Paprika - sprinkled (optional)

1. Place beans in pot, cover with 1 quart water and soak overnight.
2. Drain, add 1 quart water and baking soda and bring to boil. Simmer gently until beans are tender, about 1 hour.
3. Drain cooked beans reserving 1/4 cup cooking water.
4. Combine bean water and lemon juice in small bowl or measuring cup. Whisk together tahini and olive oil in another small bowl.
5. Process chickpeas, garlic, salt, cumin, and cayenne in food processor until almost fully ground, about 15 sec. Scrape down bowl with rubber spatula. With machine running add lemon juice/water mixture in steady stream through feed tube. Scrape down bowl and continue to process for 1 min. With machine running, add oil-tahini mixture in steady stream through feed tube; continue to process until hummus is smooth and creamy, about 15 sec., scraping down bowl as needed.
6. Transfer to serving bowl, sprinkle paprika and cilantro over surface, cover with plastic wrap and let stand until flavors meld, at least 30 min. Drizzle with olive oil and serve.

Quick Hummus

1. Substitute 1 - 14 oz. can of chickpeas and tap water in basic recipe.

Roasted Red Pepper Hummus

1. Omit water and cumin from basic recipe.
2. Add 1/4 cup jarred roasted red peppers that have been rinsed and dried thoroughly with paper towels to food processor.
3. Garnish with 2 Tbsp toasted sliced almonds, 2 tsp chopped fresh parsley and olive oil

Hummus with Smoked Paprika

1. Substitute 1 tsp smoked paprika for cumin.
2. Omit cilantro or parsley. Garnish with 1 Tbsp thinly sliced scallion greens, 2 Tbsp toasted pine nuts, and olive oil.

Artichoke-Lemon Hummus

1. Increase lemon juice to 4 Tbsp and omit cumin.
2. Rinse and pat dry 1 cup drained canned artichoke hearts packed in water. Chop 1/4 cup artichoke hearts and set aside for garnish. Add remaining 3/4 cup and 1/4 tsp grated lemon zest to food processor.
3. Garnish with reserved artichokes, 2 tsp chopped fresh parsley or mint and olive oil.

Serves: 8      Total cook time: overnight soak + 1 hour
Source: May/June 2008