Post by Amani on Sept 18, 2009 14:48:22 GMT -5
Hummus and Crudités
from "Bon Appétit" magazine, September 2009
Pack carrot and celery sticks along with this lemony hummus.
1 15-to 16-ounce can garbanzo beans (chickpeas), drained
1 small garlic clove, pressed
6 tablespoons extra-virgin olive oil, divided
3 tablespoons fresh lemon juice
1/2 teaspoon sugar
1/4 teaspoon ground cumin
Puree beans, garlic, 3 tablespoons olive oil, and lemon juice in processor. Add 3 tablespoons oil, sugar, and cumin. Puree until very smooth, about 1 1/2 minutes. Season with salt and pepper. Transfer to bowl. Cover; chill at least 1 hour. DO AHEAD: Can be made 1 week ahead. Keep chilled.
Makes 4 to 6 servings.
from "Bon Appétit" magazine, September 2009
Pack carrot and celery sticks along with this lemony hummus.
1 15-to 16-ounce can garbanzo beans (chickpeas), drained
1 small garlic clove, pressed
6 tablespoons extra-virgin olive oil, divided
3 tablespoons fresh lemon juice
1/2 teaspoon sugar
1/4 teaspoon ground cumin
Puree beans, garlic, 3 tablespoons olive oil, and lemon juice in processor. Add 3 tablespoons oil, sugar, and cumin. Puree until very smooth, about 1 1/2 minutes. Season with salt and pepper. Transfer to bowl. Cover; chill at least 1 hour. DO AHEAD: Can be made 1 week ahead. Keep chilled.
Makes 4 to 6 servings.