TLC Cooking "Emeril's Hummus with Grapeseed and Walnut Oil"

Emeril's Hummus with Grapeseed and Walnut Oil

YIELD 2 cups

INGREDIENTS

4 cups	chickpeas, soaked overnight in water and drained, or 2 cans chickpeas, rinsed and drained
4	cloves garlic
1/2 teaspoon	salt
1/4 teaspoon	crushed red pepper
1/2 cup	tahini
1/4 teaspoon	ground cumin
1 cup	cilantro leaves
4 to 6 tablespoons	lemon juice, to taste, divided
1/2 cup	Sesame Oil
1/4 cup	Grapeseed Oil
Salt
Pinch ground coriander
Pita bread wedges, for serving

PREPARATION:

In the bowl of a food processor, place the chickpeas. On a cutting board, mash the garlic cloves with 1/4 teaspoon of salt to a smooth paste with the side of a knife, then add this to the processor along with the crushed red pepper, tahini, cumin, cilantro and lemon juice. Turn on the processor and drizzle in the oils, being careful to make sure they are incorporated slowly. Process until smooth, stopping to scrape down the sides as needed. Taste and adjust the seasoning by adding salt and additional lemon juice, if necessary, to taste. Transfer to a wide shallow bowl for serving and use the back of a serving spoon to form a well in the center of the hummus. Sprinkle with coriander.
Serve with pita bread wedges.
This recipe was featured in the Sure-Fired Falafel Episode of Emeril Green.

This recipe appears in: Dips & Spreads

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