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Shamrock hummus

February 4, 2009

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Makes about 3 1/2 cups

BASIL OIL

1/2 cup fresh basil leaves
5 cloves garlic
1/2 tablespoon salt
1/4 cup fresh parsley leaves
Pinch of ground coriander
2/3 cup olive oil
2 tablespoons canned, sliced jalapeno peppers
1. In a blender, combine the basil, garlic, salt, parsley, coriander, olive oil, and jalapeno pepper.

2. Work the mixture in on-off motions until well blended.

HUMMUS

2 cans (15 1/2 ounces each) chickpeas, drained (reserve the liquid from one of the cans)
Juice of 2 1/2 to 3 limes, or to taste
Juice of 1 lemon
3 tablespoons tahini
1/2 teaspoon ground cumin
1. In a food processor, combine the chickpeas, the juice of 2 1/2 limes, lemon juice, tahini, and cumin.

2. With the motor running, gradually pour in 3/4 cup basil oil until the mixture is smooth. If the consistency is too thick, with the motor running, pour in enough of the reserved liquid from the chickpeas to make the texture you like. Taste for seasoning, and add more lime juice, if you like. Adapted from Nikolay Zaborenko and Isaac Asher