Chef Chris Kennedy from The Club Inc.'s Hummus Dip with Feta Cheese and Garnishes
1 quart garbanzo beans with some liquid from the can reserved
4 cloves of garlic, minced
1/2 cup ev olive oil
1/2 cup tahini paste
juice of 2 lemons
salt to taste
1 teaspoon ground cumin
1 teaspoon paprika
In a food processor pulse the garbanzo beans a few times to begin the puree. Add in about 1/2 cup of the reserved
liquid from the beans and tahini paste to help smooth out the beans and pulse a few more times. The key here is to
add liquid a little at a time so the beans will puree better. Now is a good time to add your salt. spices and lemon
Turn processor on and begin drizzle in olive oil in until the oil is emulsified into the hummus.
Serve in a wide bowl and garnish the top of the dip with a few whole garbanzo beans, chopped olives, crumbled
feta cheese, roasted red pepper, chopped parsley, paprika, peperoncini peppers and a drizzle of olive oil.
Serve hummus dip with soft pita, pita chips or both.
GDA Cooking - August 23, 2012
1720 Valley View Drive