Mark Bittmans Hummus Recipes

Steps:

• Put the chickpeas, tahini, cumin or paprika, oil, garlic and lemon juice in a food processor, sprinkle with salt and pepper and begin to process; add chickpea-cooking liquid or water as needed to produce a smooth purée.
• Taste and adjust seasoning, adding more salt, pepper or lemon juice as needed. Serve, drizzled with some olive oil and sprinkled with a bit of cumin or paprika and some parsley.

Steps:

• If time allows, soak chickpeas in water to cover overnight; if not, boil in water to cover for 2 minutes, then soak for 2 hours.
• In a pot, combine chickpeas and tomatoes in water to cover and simmer, partially covered, until chickpeas are very tender, adding water if necessary. Drain, reserving a little cooking liquid.
• Combine in a food processor with salt, pepper, garlic, oil, pimentón if using and reserved cooking liquid as necessary to get machine going. Purée, then add lemon juice to taste, along with more oil, pimentón or salt if desired. Serve with pita chips or raw vegetables. (This will keep, refrigerated, for about a week.)

Steps:

• 1. Put everything except the parsley in a food processor and begin to process; add the chickpea liquid or water as needed to allow the machine to produce a smooth puree.
• 2. Taste and adjust the seasoning (I often find I like to add much more lemon juice). Serve, drizzled with the olive oil and sprinkled with a bit more cumin or paprika and some parsley.

Steps:

• Put the chickpeas, tahini, plus oil if you are using it, olive oil, garlic, and lemon juice in a food processor, sprinkle with salt and pepper, and begin to process; add chickpea cooking liquid or water as needed to allow the machine to produce a smooth puree.
• Taste and adjust seasoning, adding more salt, pepper, tahini, garlic or lemon juice as desired.
• Serve drizzled with some olive oil and sprinkled with a little cumin and parsley.

Steps:

• Heat the oven to 450 degrees. Put the flour, salt, baking powder and 2 tablespoons of the sugar in a food processor and pulse to combine. Add the butter and pulse until the mixture resembles cornmeal.
• Add the egg and just enough cream to form a slightly sticky dough. If it's too sticky, add a little flour, but very little; it should still stick a little to your hands.
• Turn the dough onto a lightly floured surface and knead once or twice, then press it into a 3/4-inch-thick circle and cut into 2-inch rounds with a biscuit cutter or glass. Put the rounds on an ungreased baking sheet. Gently reshape the leftover dough and cut again. Brush the top of each scone with a bit of cream and sprinkle with a little of the remaining sugar.
• Bake for 9 to 11 minutes, or until the scones are a beautiful golden brown. Serve immediately.

Steps:

• Place everything except water and olive oil in the container of a food processor and beginn to process; add water and olive oil as needed to make a smooth puree.
• Taste and add more garlic, salt, lemon juice, or cumin as needed.
• Serve, drizzled with a little olive oil and sprinkled with a bit of cumin.