Hummus for my Hubby

Hello Gorgeous! Please don’t be jealous. Please don’t think I’m spoiled. I patiently waited for the right time to ask for a food processor for years. Other needs always trumped the want for this luxurious appliance. However, this birthday, I didn’t need maternity clothes or work clothes or any other personal effect, so my wonderful parents bestowed upon me this beautiful, majestic machine. I’ve been worshiping it now for a little over a week. I’ve made mostly just delicious meals for Marlo that she’s actually eating (hooray for me). However, yesterday, I was determined to make something new and different that I’ve never made before. I flipped through the Cuisinart owner’s manual and found this recipe for hummus. Jeff loves hummus. I couldn’t really care less about it, but selflessly, I thought I’d give it a shot and surprise him with his favorite… dip, spread, condiment – whatever it is. I’m not a hummus aficionado, but it tasted good to me.

Hummus

1/4 cup fresh flat leaf parsley
2 strips lemon zest, 1/2 X 2 inches, bitter white scraped off
1/2 tsp. kosher salt
2 small garlic cloves
2 (15.5 oz.) cans chickpeas or garbanzo beans, drained, rinsed and drained again
3 Tbsp. tahini paste
2 Tbsp. fresh lemon juice
5 Tbsp. water
1 1/2 tsp. ground cumin
1 1/2 Tbsp. extra virgin olive oil

Using metal blade, pulse to chop parsley 10-15 times in food processor. Remove parsley and reserve. Add zest and salt to work bowl and pulse 10 times. With the machine running, add garlic through the feed tube, and process 10 seconds. Add the drained chickpeas, tahini, lemon juice, water and cumin to the work bowl, process 1 minute to combine. Scrape down the sides and bottom of the work bowl. Turn the machine on again, and add olive oil through the feed tube in a slow steady stream, and process until hummus is smooth and creamy, about 3 minutes. Add half the chopped parsley; pulse 10-15 times to incorporate. Allow hummus to set for 30 minutes before serving to allow the flavors to incorporate. Sprinkle with remaining parsley and serve in shallow serving bowl with pita slices and raw vegetables.

For lunch, using my favorite new appliance, I shredded some vegetables (carrots, cucumbers and red pepper) I had left in the fridge to make a vegetable and hummus pita. It was delicious, but it could have used more hummus..Yummmm.

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