
Anyway - what I would really like for Christmas other than a settled stomach, would be to be a cookbook reviewer for America's Test Kitchen. I think I would rock the house at that assignment.
This hummus recipe is altered from the one in the Best Light Recipe book that I got at the beginning of the year. I've made this hummus recipe no less than 5 times in the past few months, and every time I bring it somewhere people always comment about how good it is. I adapted the recipe by adding a tablespoon of freshly chopped rosemary leaves to the recipe just at the end of processing. I also use the zest of a whole lemon in addition to the lemon juice that is called for in the recipe.
The rosemary and the lemon pair really well together and make for a fresh and aromatic dip that seems to please all. Also, the woody smell of the rosemary is really great this time of year.
Rosemary Hummus The Best Light Recipes (altered)
1 (15 oz) can chickpeas drained and rinsed
6 tbs water
3 tbs juice from one large lemon plus zest from that lemon
2 tbs tahini
1 tbs extra virgin olive oil
3/4 tsp salt
1/2 small garlic clove minced
1 tbs chopped fresh Rosemary
1.Process the chickpeas, water, lemon juice, lemon zest, tahini, 2 tsp of the oil, salt, garlic and cayenne together in the food processor until very smooth, 1 to 1 1/2 minutes, stopping to scrape down the sides of the bowl with a rubber spatula as needed. Add chopped rosemary and pulse a few more times to incorporate.
2. Transfer the hummus to a serving bowl; cover with plastic wrap and refrigerate until the flavors meld, about 30 minutes. (The hummus covered can be refrigerated for up to 2 days. Bring to temperature and season with additional lemon juice, salt, and cayenne as needed before serving.) To serve, make a well in the center of the hummus, drizzle with remaining teaspoon of olive oil in the well.
Per 1/4 Cup Serving: Call 100; Fat 5g; Sat Fat .5g; Chol 0mg; Carb 10g; Protein 4g; Fiber 3g; Sodium 320mg
Rating = So Damn Good
2 comments:
JB, I do hope you're feeling better already, dear. Stomach flu is a bitch (and so is the fat driver). :)
I have that book but the lack of photos keeps me from reaching out for it everytime I want to cook something new.
Your hummus looks and sounds delicious - I love the idea of using zest!
I've always added rosemary to my hummus and continue to do so since I've switched to the Best Light Recipe version. It's great!
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