By June Hersh, The Kosher Carnivore, St. Martin's Press
Hummus is a blank canvas that can take on so many different flavors incorporating the elements you enjoy. This hummus is a blend of white beans, chickpeas and tahini, which is a peanut buttery spread often used in Middle Eastern cooking and adds a subtle smooth nutty note to the hummus.
For your healthful eaters have crisp carrots and green peppers on hand for dipping, Or make your own pita chips by drizzling store bought whole wheat pita bread with olive oil and a little Za’atar seasoning, bake at 350 until crispy.
1 (15.5-ounce) can chickpeas (garbanzo beans), reserving the liquid
1 (15.5-ounce) can white cannellini (Alubias) beans, drained
1/4 cup tahini paste
2 cloves garlic, roughly chopped
1/2 cup loosely packed parsley or cilantro
Juice of 2 lemons
1/4 cup plus 1 to 2 tablespoons olive oil
Salt and freshly ground black pepper to taste
In the bowl of a food processor, fitted with the metal blade, process the chickpeas, with about 2 tablespoons of their liquid, cannellini beans, tahini paste, garlic, parsley and lemon juice. Slowly drizzle in the olive oil and continue blending until smooth and creamy, adding more chickpea liquid or oil if needed. Season to taste with salt and pepper.
Serve cold topped with chopped garlic, parsley, a squeeze of lemon or a drizzle of olive oil.
Yield: About 2 cups
Start to finish: Under 15 minutes
Recipes: Appetizers, Hummus, Chickpeas, White Beans, Parve, Kosher