Geneseo Hummus Recipes

Steps:

• Turn on the food processor fitted with the steel blade and drop the garlic down the feed tube; process until it's minced. Add the rest of the ingredients to the food processor and process until the hummus is coarsely pureed. Taste, for seasoning, and serve chilled or at room temperature.

Steps:

• Drain Chick Peas, and Mash with Potato Masher!
• Mix all other ingredients together.
• Pour mixed ingredients into Chick Peas, mash further.
• Hints--you can leave out most of the Tahini and Oil, and just add fat-free plain yogurt until it is at desired consistency, and add a bit of mustard too.
• I like mine chunky, like they had it at the cafe, but most people blend theirs.
• I also use extra lemon juice, and substitute chopped parsley for the scallion.
• Other tangy add-ins--the juice from a jar of pickles gives a kick, as does hot sauce.
• Serve with pita wedges, nachos, or in a"Hummanitarian" sandwich with lettuce, tomato, and sprouts.
• (50 servings is a guess, I never tried the whole 10 lbs).

Steps:

• Drain the chickpeas in a medium mesh sieve, reserving the liquid. Reserve about 7 chickpeas for garnish.
• Process the tahini, garlic and cumin in a food processor. With the motor running, slowly drizzle in 2/3 cup of the reserved chickpea liquid (if you don't have exactly 2/3 cup, add water until the total amount is 2/3 cup) and process until light and very creamy, 1 to 2 minutes. The mixture will appear broken at first but will come together after all the liquid is added and has been processed for a minute or two.
• Add the chickpeas, the lemon juice and 1/2 teaspoon salt to the tahini mixture. Process until the mixture is extremely smooth, scraping down the sides occasionally, about 4 minutes. Thin with more water if you prefer a looser consistency. Taste and season with more salt, lemon juice or cumin as desired.
• Spoon the hummus into a shallow bowl, making a well in the center, and drizzle liberally with oil. Top with the reserved chickpeas and sprinkle with paprika. Serve with pita bread, pita chips or cut raw vegetables.

Steps:

• In a medium saucepan over medium heat, cook and stir the garlic in olive oil for approximately 3 minutes, until tender.
• Place garbanzo beans in a blender or food processor with approximately 1 teaspoon reserved liquid. Process until smooth. Mix in the garlic, sesame seeds, salt and pepper. Blend to desired consistency, increasing the amount of reserved garbanzo bean liquid as desired. Chill in the refrigerator until serving.