2006 GOLDEN WHISK AWARDS
(Our top 10 recipes of the year)
John Kessler discovered that chef Yves Samake of the Ritz-Carlton Atlanta makes the lightest hummus you'll ever taste. His great trick? Crushed ice, which keeps the puree smooth and creamy as it incorporates just enough oil and tahini (sesame paste) to give it flavor.
Hands on time: 5 minutes Total time: 5 minutes Serves: 12
- 2 1/4 cups cooked chickpeas or 2 (14-ounce) cans, drained, divided 2 tablespoons tahini, divided 1/2 teaspoon crushed garlic (optional) About 1 cup crushed ice, divided 2 tablespoons olive oil, plus more for drizzling Juice of 1 lemon Salt and freshly ground black pepper to taste Paprika for garnishing
Puree half the chickpeas with half the tahini, the garlic and 1/2 cup crushed ice in bowl of a food processor. Puree until completely smooth, at least 2 minutes. Remove to a bowl. If texture is too thin, puree the second batch of chickpeas and tahini with less ice. Combine 2 batches in a bowl and add olive oil, lemon juice, salt, pepper and paprika. Chill well before serving.
Nutrition:
Per serving: 92 calories (percent of calories from fat, 47), 3 grams protein, 9 grams carbohydrates, 1 gram fiber, 5 grams fat (1 gram saturated), no cholesterol, 5 milligrams sodium.
