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Angela's Favorite Hummus
Courtesy of Executive Chef Thomas Connell of the Ritz-Carlton South Beach Florida
1# Dried Garbanzo Beans (Soak overnight in water in the chiller)
1 Cup Grape seed oil (can substitute with a mild flavored olive oil or canola oil)
4 oz. Tahini paste (can be purchased in most quality markets)
4 Garlic cloves
Juice of 1 lemon
ΒΌ tsp ground cumin
1/16 tsp cayenne pepper
1) Place garbanzos with the soaking water into a pot and cook at a medium simmer for 3 hours until the beans are very tender. Be sure to add more water during the cooking process if evaporation exposes any of the beans.
2) While the beans are cooking place the peeled garlic cloves into a small pot and cover them with the oil and cook on very low heat just until the garlic is tender and very slightly colored. Remove from the heat then add the cumin and the cayenne just to waken their flavor with the heat of the oil. Reserve.
3) Strain the beans but reserve the liquid.
4) Place the beans into a blender or food processor and blend while warm on high speed using a bit of the cooking liquid as needed just to make a smooth blend.
5) Spoon out the garlic cloves from the oil and add to the blend.
6) When smooth; change to low speed and add the tahini paste.
7) Add the juice of the lemon then slowly add the oil to incorporate smoothly.
8) Adjust the thickness of the mix by adding more of the cooking liquid until the consistency is like a cold cream soup.
9) Season hummus with salt to your taste and chill in the refrigerator.
10) Serve the hummus at room temperature with a little olive oil drizzled on top and a sprinkle of paprika.
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Yummy Pumpkin Cake
Pumpkin Butter Cakes
Cake:
1 (18 1/4-ounce) package yellow cake mix
1 egg
8 tablespoons butter, melted
Filling:
1 (8-ounce) package cream cheese, softened
1 (15-ounce) can pumpkin
3 eggs
1 teaspoon vanilla
8 tablespoons butter, melted
1 (16-ounce) box powdered sugar
1 teaspoon cinnamon
1 teaspoon nutmeg
Preheat oven to 350 degrees F.
Combine the cake mix, egg, and butter and mix well with an electric mixer. Pat the mixture into the bottom of a lightly greased 13 by 9-inch baking pan.
To make the filling: In a large bowl, beat the cream cheese and pumpkin until smooth. Add the eggs, vanilla, and butter, and beat together. Next, add the powdered sugar, cinnamon, nutmeg, and mix well. Spread pumpkin mixture over cake batter and bake for 40 to 50 minutes. Make sure not to overbake as the center should be a little gooey.
Serve with fresh whipped cream.
Adapted from "Paula's Home Cooking" by Paula Deen. Recipe courtesy of Paula Deen.
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