Cuisinart Premier 11-Cup Series Instruction Booklet page 23

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
1/3 cup fresh flat parsley leaves,
washed and dried
2 strips lemon zest, 2 x 1/2 inches,
bitter white pith removed
3/4 teaspoon kosher salt
2 large cloves garlic
2 15.5 ounce cans chickpeas
(garbanzos), drained, rinsed
and drained again
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 flavors 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.
Calories 30 (49% from fat • carbo. 3g • pro. 2g • fat 2g • sat. fat 1g •
Variation:
Roasted Shallot & Herb Hummus
Wrap 8 ounces 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 400º F 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.
Hummus
using), plus 30 minutes resting time
Makes 2-3/4 cups / 44 tablespoons
Nutritional analysis per tablespoon:
chol. 0mg • sod. 33mg • fiber 1g
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
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