Paula Wolferts Hummus Recipes

PAULA WOLFERT'S HUMMUS

Steps:

• 1. Rinse the soaked (overnight) chickpeas well and drain them before putting them in a saucepan and covering them with plenty of fresh water. Bring to a boil; skim, add one-half teaspoon salt, cover and cook over medium heat, about 1 1/2 hours, until the chickpeas are very soft (you might need to add more water. I burnt a batch so beware.).
• 3. Meanwhile, crush the garlic and one-half teaspoon salt in a mortar until pureed. ( I used the blender for ALL of this then the beans, etc.) Transfer the puree to the work bowl of a food processor, add the sesame tahini and lemon juice and process until white and contracted. Add one-half cup water and process until completely smooth.
• 3. Drain the chickpeas, reserving their cooking liquid. Add the chickpeas to the sesame tahini and process until well-blended. For a smoother texture, press the mixture through the fine blade of a food mill. Thin to desired consistency with reserved chickpea liquid. Adjust the seasoning with salt and lemon juice. The hummus can be kept in an airtight container in the fridge for up to a week.) Serve, sprinkled with paprika and parsley and drizzled with oil.

PAULA WOLFERT'S HUMMUS

Steps:

• 1. Rinse the soaked chickpeas well and drain them before putting them in a saucepan and covering them with plenty of fresh water. Bring to a boil; skim, add one-half teaspoon salt, cover and cook over medium heat, about 1 1/2 hours, until the chickpeas are very soft (you might need to add more water). 2. Meanwhile, crush the garlic and one-half teaspoon salt in a mortar until pureed. Transfer the puree to the work bowl of a food processor, add the sesame seed paste and lemon juice and process until white and contracted. Add one-half cup water and process until completely smooth. 3. Drain the chickpeas, reserving their cooking liquid. Add the chickpeas to the sesame paste mixture and process until well-blended. For a smoother texture, press the mixture through the fine blade of a food mill. Thin to desired consistency with reserved chickpea liquid. Adjust the seasoning with salt and lemon juice. The hummus can be kept in an airtight container in the fridge for up to a week.) Serve, sprinkled with paprika and parsley and drizzled with oil. Modifications: 1. I cut back on the fresh garlic by one third and add an equal amount (or more) of Williams-Sonoma Roasted Garlic Puree. This takes the "edge" off the fresh garlic and adds the wonderful taste of roasted garlic without the hassle of making it. 2. When the above recipe calls for the addition of "reserved chickpea liquid or water" I use hot liquid which seems to emulsify the tahini, garlic and olive oil into a much smoother consistency and the flavors blend better. 3. The recipe says to press the mixture through the fine blade of a food mill for a smoother texture. For the many "Sabra" fans out there, this will give you a consistency similar to theirs when combined with the hot liquid tip above but you lose some of the roughage in the final product. As chickpeas are so healthy to begin with, that's a matter of personal choice.

TYLER FLORENCE'S PITA BREAD (BREAD MACHINE, DOUGH CYCLE)

Steps:

• Combine ingredients in a bread machine. Set for a 2 pound dough cycle.
• Toward the end of the dough cycle place the pizza stone on the lowest oven rack and pre-heat it to 500 degrees.
• When the dough is ready punch it down and divide it into 8 balls, keeping it all lightly floured and covered.
• Rest the covered balls for 15 minutes.
• Roll each ball into an eight inch circle, one quarter inch thick, making sure circles are totally smooth, with no creases or seams. Do not stack the disks but keep them covered.
• Put 2 pitas on the hot stone and bake them 4-5 minutes, until they're puffed and a pale golden color. WATCH CLOSELY. They cook really quickly.
• Cool on rack 5 minutes. They will naturally deflate, leaving a pocket.
• Wrap them in a kitchen towel to keep them soft.