Posted by: A Part of the Solution | September 13, 2011

Green Man Hummus

I first made this for my mother. I found she was buying one of those half-pints of pre-made hummus, very delicious but way costly. I served it ‘out’ when I catered a wedding for friends–and that was when I named it for their farm: Green Man Farm. I love that it delivers cilantro in a form so palatable even people who don’t like cilantro will eat this dish. And they’ll eat plenty of it.

To make the best of all possible hummuses, you may take the extra step of passing cooked garbanzo beans through a food mill. This removes their slightly tough, slightly chalky skins. The additional work results in a hummus so smooth, rich and delectable it will seem like no hassle at all–or a hassle very much worth the effort in any case.

Generally, I use canned garbanzo beans in this recipe. The strong, fresh flavors of the lemon and herbs coupled to a good olive oil take the ‘canned’ taint out of the equation pretty handily. You will see this hummus doesn’t call for any tahini. Don’t panic. Celebrate instead my removal of the costliest ingredient and the replacement of it with livening, lovely herbs.

Green Man Hummus

Juice of one large, or two smaller lemons

1/3 bunch parsley, leaves only, rinsed and drained

1/3 bunch cilantro, leaves only, rinsed and drained

1 scant tsp cumin

1/2 tsp black pepper

1 1/2 tsp salt (or to taste)

6 cloves garlic, peeled and mashed with the salt (just do it, use the side of your knife blade)

2 14 oz. cans organic garbanzos, or chick peas, rinsed well and drained

4-6 oz olive oil

In the bowl of a food processor, or the jar of a blender place the lemon juice, herbs and seasonings. Turn on your machine and let it go ’til things look thick and mucky. Scrape down the sides and give the goop another brief blast. Add the garbanzos and whirl them around until they’re well ground. Scrape down your machine and give the stuff another pulse or two. Now drizzle in the olive oil slowly while the motor runs. When you’ve added the 4 oz of oil, stop and taste the hummus. This may be plenty of richness and all the balance your hummus needs. If not, add more oil, still drizzling slowly. Don’t forget to stop and taste it frequently so that you’re in complete control of your final product.

This is best when it has an hour or two to marry in the fridge. This is also best when it’s served at room temperature–but that may not be possible or convenient. I don’t have to tell you to enjoy this one, ’cause you will anyway!

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