Operating instructions

Hummus

This popular Middle Eastern sauce may be served with the traditional pita wedges

or may be used as a dip for fresh vegetable crudités.

Preparation: 10 – 15 minutes (plus 1 hour roasting time for shallots or garlic if

using), plus 30 minutes resting time

Makes 2-3/4 cups / 44 tablespoons

1/3 cup fresh flat parsley leaves,

washed and dried

2 strips lemon zest, 2 x 1.5cm,

bitter white pith removed

3/4 teaspoon kosher salt

2 large cloves garlic

2 440g cans chickpeas

(garbanzos), drained, rinsed

and drained again

1/4 cup tahini paste

3 tablespoons freshly squeezed

lemon juice

1/4 cup water

2-1/4 teaspoons ground cumin

2 tablespoons extra virgin olive oil

Insert the metal blade. Pulse to chop the parsley, 10 to 15 times. Remove and reserve. Pulse

to chop the lemon zest with the kosher salt, 10 to 15 times. With the machine running, drop

the garlic down the feed tube; process 10 seconds to chop. Add the drained chickpeas, tahini,

lemon juice, water, and cumin to the work bowl. Pulse to chop, 10 times, then process 60

seconds; scrape the work bowl. With the machine running, add the oil in a slow steady

stream; process until the hummus is smooth and creamy, about 3 minutes. Add half the

chopped parsley; pulse to incorporate, 5 to 10 times. Allow the hummus to sit for 30 minutes

before serving to allow the flavours to blend. Serve in a shallow bowl, sprinkled with the

remaining chopped parsley. If desired, drizzle with extra virgin olive oil. Serve with pita

wedges and vegetable crudités.

Nutritional analysis per tablespoon:

Calories 30 (49% from fat • carbo. 3g • pro. 2g • fat 2g • sat. fat 1g

• chol. 0mg • sod. 33mg • fibre 1g

Variation:

Roasted Shallot & Herb Hummus

Wrap 240g of peeled and trimmed shallots that have been tossed in 3/4 teaspoon extra virgin

olive oil in heavy-duty foil and roast in a 200°C oven for 60 minutes. Let cool. Make the

hummus according to the recipe, and add the cooled roasted shallots along with 1 tablespoon

herbs de Provence when processing the chickpeas. Makes about 3 cups.