Risa Gs Kick Butt Hummus Food

HUMMUS

Steps:

• In a bowl, soak the dried beans in 6 cups water overnight.
• Discard water and rinse the beans in fresh water. Add beans to a stockpot with 6 more cups water. On high heat, bring water to a boil and cook, turning down the heat to medium when foam appears at the top, about 30 minutes. Cover pot and cook until beans are soft, an additional 15 minutes. Drain and cool beans overnight in the fridge.
• Add beans to a food processer with a handful of ice, the lemon juice, garlic, sesame tahini and salt. Grind in food processor until it has a pudding-type consistency. Garnish with olive oil, paprika and sumac. Can be served with pita bread or carrots.

RISA G'S KICK-BUTT HUMMUS

Steps:

• Press out roasted garlic. Place both fresh and roasted garlic into a food processor and process until finely chopped. Add chickpeas, lemon juice, tahini, habanero powders, cumin, salt and pepper to taste, and a bit of cilantro if desired. Process until chickpeas reach a smooth texture. With processor running, add olive oil in a thin stream until hummus reaches the desired consistency. Taste and add salt to taste.
• To serve, remove to a serving bowl and surround with triangles of pita bread. Drizzle with a bit of olive oil and garnish with chopped cilantro. Add a shake of habanero powder for color, if you dare!
• You may choose to hold the habanero powders out of the processing and divide the hummus into 2 bowls. Then add half of both of the habanero powders to 1 bowl and serve the other bowl mild.

HUMMUS WITH A KICK

Steps:

• Add chickpeas to a small saucepan; bring to a boil. Cook until peas are soft and can be crushed with a spoon, about 10 minutes. Transfer to a blender.
• Add tahini, oil, garlic salt, onion powder, turmeric, allspice, cayenne pepper, paprika, salt, and pepper to the blender. Cover and hold lid down with a potholder; blend on high until mostly smooth, but still thick, 1 to 2 minutes.