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Recipe Thursday-Hummus with Crudites

Posted on September 13th, 2012 | Posted in Appetizer, Recipes

It has been a while since I made my last batch of Hummus so this time I had planned to switch it up by making a cannellini hummus, however when I got home from shopping I realized that I had not purchased cannellini beans. Thankfully I had garbanzo beans in my pantry! Therefore, I will have to take a swing at this recipe a second time with the original intended bean.

This hummus has a thicker consistency than other recipes I have made, so if you want it to be thinner add a 1/4 cup of water, until the desired consistency is met. I had fun with the crudites that were served with this hummus. When I went to the local farmer’s market I picked up some fresh asparagus, string beans, carrots, celery and a wild card for me… radishes.  I have never been a fan of radishes, but this experience of dipping them in hummus has opened my taste buds to a new vegetable! Get creative though with what vegetables you serve and of course choose veggies that are currently in season.

Hummus with Crudites

Yield 1 Cup
24 ounce garbanzo beans (991647)
juice of 1 lemon (990323)
2 garlic cloves, minced (992055)
1/2 cup tahini paste
1 tsp ground cumin (CQC094)
sea salt (CQS031)
freshly ground pepper (CQP071)
1/2 cup extra-virgin olive oil (991057)

green beans, trimmed
radishes, whole
asparagus, trimmed
carrots, peeled and cut into sticks
celery, trimmed and cut into sticks
any fresh veggie you like, sliced into bite-sized bits…

Place the beans, lemon juice, garlic, tahini paste and cumin in a food processor. Start pulsing and slowly drizzle in the olive oil. Pulse until smooth but still a bit chucky. (Add additional water if you desire a smoother consistency)

Season with salt and pepper and garnish with a drizzle of olive oil and fresh herbs.

Sprinkle veggies with high-quality sea salt and drizzle with lemon before packing (this will help veggies retain their vibrant color).

Recipe adapted from goop.com

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