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by Sarah Steimer

My boyfriend Bill actually made this... there is literally nothing in the world Bill loves more than hummus. Nothing.

  •  1 sweet potato, peeled, chopped and boiled until fork tender
  • 1/2 can (14.5 ounce) garbanzo beans, drained
  • 3 tablespoons tahini
  • 2 tablespoons olive oil
  • 1 garlic clove
  • 1/2 lemon, juiced
  • 1 tablespoon cumin
  • 1 teaspoon smoked paprika
  • 1/4 teaspoon cinnamon
  • 1/8 teaspoon cayenne pepper
  • dash nutmeg
  • 1 jalapeño, chopped and seeded
  • salt and pepper, to taste

Combine all ingredients, except olive oil, in a food processor. Add the olive oil as you mix, you may need less or you may need more. Drizzle in water as you process until it reaches a consistency you like (Bill likes it chunkier, so we didn’t add too much water).

Recipe adapted from: Spoon Fork Bacon

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by Caitlin Saniga

Eddie's Christmas present to me was a new food processor! Hollaaaa! What better way to break in the new machine than with a lovely hummus?

Eddie's Christmas present to me was a new food processor! Hollaaaa! What better way to break in the new machine than with a lovely hummus?

  • 3/4 cup water
  • 1/4 cup tahini (sesame-seed paste)
  • 2 garlic cloves, chopped coarsely
  • 1/3 cup fresh lemon juice (from 1 lemon)
  • 1 teaspoon sesame oil
  • 1/8 teaspoon cayenne pepper
  • 1/2 teaspoon salt
  • 2 (19-ounce) cans chickpeas — rinsed, drained and peeled
  • coarsely chopped parsley, for garnish
  • warm pita wedges

The secret to a smooth hummus is peeling the chickpeas first.

Place the water, tahini and garlic in the bowl of a food processor (Mine’s a 7-cup bowl.), and pulse until the mixture is smooth, about 10 seconds. Add the remaining ingredients, and pulse until smooth, pausing now and then to scrape down the sides, a total of about 30 seconds.

Pour the hummus into a bowl, garnish with a sprinkling of paprika, a dash of pepper and a small handful of parsley. Serve with warm pita wedges. Store leftovers in a sealed container in the fridge for up to 4 days.

Makes about 4 cups.

Sarah also makes a delicious chunky-style garlic hummus.

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Made hummus and salsa when I was visiting Boston the night we had company (and were company).

  • 2 cans of chickpeas (preferably the no-salt-added variety)
  • 1/2 cup tahini
  • juice of 2 lemons
  • 2 cloves of garlic (or more…)
  • 1 teaspoon cumin
  • salt
  • olive oil
  • warm water

Drain and rinse chickpeas. Mix up the tahini, which separates and is a little slimy. Add everything but water and oil in a food processor. Add the water and oil a little at a time while you blend.

It’s that easy. Adjust to your taste and serve with some pita. We just did garlic this time, but more recently we did a jalapeno hummus that was delish. Do what you please, let us know what works.

Recipe: From Away

Caitlin also tried her hand at a smooth garlic hummus.

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