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Wednesday, July 6, 2011

Homemade Cilantro & Roasted Garlic Hummus

 Over the 4th of July, I had a small backyard party with an assortment of tasty enticements. I have been on a hummus kick lately, so I decided to try to make my own hummus instead of buying an expensive carton at the market. Never having made it before, I was pleasantly surprised at how easy it is to make. During a trip to Israel last summer, I witnessed street vendors whipping up this ancient puree  in minutes, grinding fresh chickpeas and tahini up with mortar and pestle. I figured my own version couldn't be too challenging. Hummus is traditionally made with chickpeas, tahini (sesame paste), olive oil, lemon juice and garlic. I used all of the traditional ingredients while adding a bit of my own flair. Follow my recipe below or create your own version! 

Rachael's Cilantro & Roasted Garlic Hummus
(Makes about 3 cups)

1 19oz can chickpeas
5 whole garlic cloves
5 tbsp fresh lemon juice
3 tbsp tahini or 1/2 cup sesame seeds
1/3 cup olive oil 
1 cup chopped cilantro 
1 tbsp cumin
2 tsp paprika
1 tsp salt 
1 tsp pepper

Roast garlic cloves in oven with a coating of olive oil at 425 degrees for 5-10 minutes or until lightly browned. In food processor pulse together chickpeas, lemon, sesame seeds or tahini, roasted garlic cloves, olive oil and cilantro until well blended. In large bowl mix puree with cumin, paprika, salt and pepper to taste. Garnish with cilantro and a sprinkling of paprika. Serve with flatbread, pita chips, veggies or whatever else your heart desires.

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