GARBANZO AND BLUE CHEESE HUMMUS

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GARBANZO AND BLUE CHEESE HUMMUS

 

1 3/4 cups cooked garbanzo beans, or so

2 tablespoons roasted or poached garlic

1 teaspoon toasted sesame oil

1 tablespoon fresh lemon juice

1/3 cup buttermilk, homemade vegetable stock, canned broth or bean-cooking

liquid

2 ounces rich blue cheese, such as Great Hill, Maytag or Bellwether Farms

Salt and freshly ground pepper

TO SERVE:

Fragrant olive oil or nut oil

Chopped chives or fresh parsley

Crusty bread or crostini

 

 

 

Combine beans, garlic, sesame oil and lemon juice in a food processor and

process for a minute or two until mixture is pureed. Add enough buttermilk to

aid in the process. Add cheese and process until smooth. Taste and season with

salt and pepper if you think it needs it.

 

For a really smooth texture, you can push the mixture through a medium strainer,

but you can certainly leave it the way it is.

 

Store covered in refrigerator for up to 4 days.

 

TO SERVE:

Scoop into a serving bowl or spread out on a plate and drizzle with fragrant

olive oil and a sprinkling of chopped herbs, if desired.

 

Makes about 1 cup

 

Author: John Ash: Cooking One on One: Private Lessons in Simple, Contemporary

Food from a Master Teacher

Source: Betsy for Recipelink

Formatted by Chupa Babi: 03.27.08

 

 

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