Monday, August 29, 2011
Hummus & review of Crisco Olive Oil
Hummus (adapted from Food Network)
2 (15 oz) cans chickpeas, drained and rinsed
½ c. Crisco extra virgin olive oil
1 lemon, juiced
2 T. parsley, chopped
2 t. paprika, divided
4 cloves garlic, minced
2 t. salt
1 t. ground cumin
¼ t. red pepper
1 t. black pepper
¼ c. water
1. In a food processor combine the chickpeas, olive oil, lemon juice, half the parsley, half the paprika, garlic, salt, cumin, peppers, and water. Mix on high speed for a minute. Remove the lid and push the top ingredients to the bottom. Blend for an additional minute. Add additional olive oil if needed to blend smooth.
2. Spoon the hummus into a bowl. Sprinkle with paprika and remaining parsley. Refrigerate for several hours and serve with pita chips, raw vegetables, or tortilla chips.