Wednesday, June 23, 2010

Farmer's Market and the Arts Festival this weekend.... Will you be attending both?
Jun 23, 2010 1:04:45 PM

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Best Hummus Recipe out there!!!!!! <br> Recipe by: Mark Benson<br> <br> I have made it with dried garbanzo and canned, and there really isn't a difference after all that extra work for the dried.<br> <br> You can get fresh ones but thats super time consuming but it is good. For this recipe, canned works great.<br> <br> I like to make a good amount, I mean why not if your going to spend the time, right?<br> <br> Garbanzo/chickpeas 2 cans<br> Small white onion 1<br> Garlic 1 whole bulb<br> Extra virgin olive oil 1/8 to 1/4 cup<br> Lemon 1<br> Tahini 1/4 cup<br> Following spices in whole form:<br> Cumin<br> Fennel seed<br> Coriander<br> Cardamom<br> <br> And the following in ground form:<br> Paprika<br> Turmeric<br> <br> Salt and pepper to taste<br> <br> Remove 3 of the garlic cloves from the bulb and reserve. cut the top off of the bulb, wrap it in foil and place in a 300 degree oven for 45 minutes.<br> <br> Dice the onion up and start to cook it on medium low heat in some oil, making sure to not brown them. Once the onions are translucent, add your garbanzos with liquid from can into the pan.<br> <br> Take the whole form spices, toast on medium heat for about one minute, shaking the pan the whole time. remove from heat and grind the spices, either in a nut or coffee grinder or in a mortar and pestle till fine. Mix them with the other ground spices.<br> <br> Add a few pinches of the spice mix to the pot and mix. Mince the reserved garlic cloves and add to pot. Once the liquid is almost reduced, remove from heat. Remove roasted garlic from oven, let cool, then squeeze out all the garlic from the skin. Add the roasted garlic to the pot. With a fine grater or microplane, remove lemon zest and add to pot.<br> <br> Using a blender or food processor, blend in small batches, adding small amount of oil, lemon juice, and water if necessary to get it to mix, but just a little or it will be runny. After each batch, add to a large mixing bowl. When done blending, add tahini and mix well.<br> <br> At this point, taste it, and add more spice mix, lemon juice, tahini, and salt and pepper until it is to your liking.<br> The hummus is best if it sits overnight, to allow flavors to meld.<br> <br> To garnish, at fresh chopped mint leaves, dash of paprika, minced red onion or shallot and a drizzle of Extra virgin olive oil.<br> <br> It has a few more steps, but man is it the best!!!!!

Mark Benson

Le Cordon Bleu graduate, Utah chef/ advocate for healthy eating.

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