HUMMUS EXPERIENCE 2016 RECIPES
Team Eh? (pronounced "a"):
Grant Falkenburg, Ethan DiNinno, Lucia Lam
Ingredients:
4 cans chickpeas (15 Oz), drained
4 cloves garlic
2 lemons
1/2 tsp cumin
1/2 tsp salt
6 tbsp maple syrup
2 tbsp miso paste
6 tbsp sriracha
6 tbsp tahini
4 oz chickpea water
Rockin’ Moroccan Hummus
Ingredients:
1 pound carrots, chopped into 1-inch chunks
3 whole cloves of garlic, peels left on
6 tablespoons extra virgin olive oil, divided
1 1/2 cups cooked chickpeas, rinsed and drained if from a can
1/4 cup tahini
4 tablespoons fresh lemon juice
1/4 cup water + more to thin if necessary
1/2 teaspoon ground cumin
1/2 teaspoon ground ginger
1/2 teaspoon salt
1/4 teaspoon ground black pepper
1/4 teaspoon ground cinnamon
1/4 teaspoon ground coriander
1/4 teaspoon ground cayenne
1/4 teaspoon ground allspice
Pumpkin Spice Hummus
Ingredients:
2 cans chickpeas, half of water drained
1/2 cup Thini
1 lemon's juice
3tbsp oil
1/2 can pumpkin puree
3 cloves garlic
cinnamon to taste
cumin to taste
salt to taste
Recipe:
Mix in blender
A Taste of Etheopia
Morris Alper, Caroline Morganti, Oron Propp
Ingredients:
1 large red onion
4 cloves garlic
Thumb-sized piece of ginger
¼ cup oil
¼ cup tomato paste
3 cups water
1 cup chickpea flour
Spices:
1 tbsp berbere
1 tsp onion powder
1 tsp salt
¼ tsp garlic powder
¼ tsp MSG
Recipe:
1. Blend onion, garlic, ginger, and saute in oil for 10 minutes.
2. Add tomato paste, water, and bring to a boil
3. Add chickpea flour slowly, whisking to avoid lumps
4. Simmer for 5 minutes
5. Add spices and let cool.