BY EVA MILOTTE
ULTRACREAMY HUMMUS
From More Mediterranean by America’s Test Kitchen ($34.99, America’s Test Kitchen, 2022)
2 (15 oz) cans chickpeas, rinsed
K teaspoon baking soda 4 garlic cloves, peeled
L c lemon juice (2 lemons), plus extra for seasoning
45 min prep time serves 6
makes about
3 cups
1 tsp table salt
¼ tsp ground cumin, plus extra for garnish K c tahini, stirred well 2 Tbsp extra-virgin olive oil, plus extra for drizzling 1 Tbsp minced fresh parsley
DIG IN!
1. Combine chickpeas, baking soda, and 6 cups water in a medium saucepan. Bring to boil over high heat. Reduce heat and simmer, stirring occasionally, until chickpea skins begin to float to surface and chickpeas are creamy and very soft, 20 to 25 minutes.
2. While chickpeas cook, mince garlic. Measure out 1 tablespoon garlic and set aside; discard any remaining garlic. Whisk lemon juice, salt, and reserved garlic together in a small bowl and let sit for 10 minutes. Strain garlic-lemon mixture through a fine-mesh strainer set over bowl, pressing on solids to extract as much liquid as possible; discard solids. 3. Drain chickpeas in a colander and return to saucepan. Fill saucepan with cold water and gently swish chickpeas with your fingers to release skins. Pour off most of water into colander to collect skins, leaving chickpeas behind in saucepan. Repeat filling, swishing, and draining 3 or 4 times until most skins have been removed (this should yield about O cup skins); discard skins. Transfer chickpeas to colander to drain.
4. Set aside 2 tablespoons whole chickpeas for garnish. Process garlic-lemon mixture, ¼ cup water, cumin, and remaining chickpeas in food processor until smooth, about 1 minute, scraping down sides of bowl as needed. Add tahini and oil. Process until hummus is smooth, creamy, and light, about 1 minute, scraping down sides of bowl as needed. (Hummus should have a pourable consistency similar to yogurt. If it’s too thick, loosen with water, adding 1 teaspoon at a time.) Season with salt and extra lemon juice to taste. 5. Transfer to a serving bowl and sprinkle with parsley, reserved chickpeas, and extra cumin. Drizzle with extra oil and serve. (Hummus can be refrigerated in an airtight container for up to 5 days. Bring to room temperature before serving.)
February’s final football game is a fun time to gather with family and friends to enjoy festive foods. Make some healthier but still tasty vegan dips to share with fellow fans. There’s a spread here for everyone!
12
Kitchen Note: Canned chickpeas are simmered with water and baking soda to allow their grainy skins to be easily removed. This creates a creamier and smoother hummus. The hummus will thicken slightly over time. Add warm water, 1 tablespoon at a time, as needed to restore its creamy consistency. Serve with crudités and pita bread or crackers. Per serving: 363 Calories, 14 g Protein, 38 g Carbohydrates, 6 g Total sugars (0 g Added sugars), 11 g Fiber, 19 g Total fat (2 g sat), 478 mg Sodium, HHH Phosphorus, HH Vitamin B1 (thiamine), Folate, H Vitamin B6, K, Calcium, Iron, Magnesium, Zinc
FEBRUARY 2022
SM_0222_324_12_13_14_15.indd 12
12/14/21 11:12 AM
