Parsley Hummus For Cauliflower Crudites Food

PARSLEY HUMMUS

Steps:

• (Optional step): If you want to take the time to do this, remove the papery outer shells of the cooked chickpeas by gently squeezing them between your thumb and first two fingers. Discard the shells.
• Turn on a food processor fitted with the steel blade and drop in the garlic. Process until the garlic adheres to the sides of the bowl. Turn off the machine and scrape down the sides of the bowl. Add the chickpeas, parsley and salt to taste and process to a coarse purée. Stop the machine and scrape down the sides of the bowl.
• Turn on the machine and add the lemon juice and olive oil with the machine running. Add the tahini and process until the hummus is smooth. It should not be too thick or dry. If it is, thin out as desired with yogurt or water, or with the broth from the chickpeas if you cooked them. Season to taste with salt. Scrape out into a bowl or mound on a platter. Run a fork over the surface and drizzle with olive oil if desired. Serve with crudités or pita bread.

PARSLEY HUMMUS FOR CAULIFLOWER CRUDITES

Steps:

• Coarsely chop garlic and parsley leaves in processor. Add garbanzo beans to processor and blend 30 seconds. Add sour cream, tahini, Asian sesame oil, lemon peel, cumin, salt, and cayenne pepper; blend until smooth.
• Serve the hummus with a mix of purple, white, and green cauliflower; steam the florets in 3 separate batches until crisp-tender, about 3 minutes.

HUMMUS AND CRUDITéS

Steps:

• Puree beans, garlic, 3 tablespoons olive oil, and lemon juice in processor. Add 3 tablespoons oil, sugar, and cumin. Puree until very smooth, about 1 1/2 minutes. Season with salt and pepper. Transfer to bowl. Cover; chill at least 1 hour. DO AHEAD: Can be made 1 week ahead. Keep chilled.