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12
English
1 can (565 g
[20 ounces]
)
chickpeas, drained
60 ml (
1
⁄4 cup) cold water
60 ml (
1
⁄4 cup) fresh
lemon juice
60 g (
1
⁄4 cup) tahini
(sesame seed paste) or
2 teaspoons (10 ml)
sesame oil
2 cloves garlic, minced
1 teaspoon (5 g) salt
1
⁄2 teaspoon (3 g) paprika
(optional)
Assemble Fruit/Vegetable Strainer and attach to mixer.
Turn to Speed 4 and strain chickpeas into mixer bowl.
Return waste to strained chickpeas.
Add water, lemon juice, tahini, garlic, salt, and paprika.
Attach bowl and wire whip to mixer. Turn to Speed 4 and
whip 1 minute. Stop and scrape bowl. Increase to Speed 10
and whip 1 minute or until smooth. Serve with Pita Bread.
Yield: 475 ml (2 cups).
Hummus
1.5 kg (3 lbs.) cooking
apples, cut into
fourths
200 ml (
3
⁄4 cup)
apple cider
120 ml (
1
⁄2 cup) vinegar
450 g (2 cups) sugar
2 teaspoons (10 g)
cinnamon
4 cloves
1
1
⁄2 teaspoon (8 g) allspice
Place apples, cider, and vinegar in large saucepan or
Dutch oven. Cook over medium heat about 15 minutes,
or until very soft, stirring occasionally.
Assemble Fruit/Vegetable Strainer and attach to mixer.
Turn to Speed 4 and strain cooked apples into mixer bowl
placed under strainer. Return apples to pan. Add sugar and
spices; mix well. Cook over low heat until sugar is dissolved,
stirring constantly. Cook 15 to 20 minutes longer, or until
thick, stirring frequently. Ladle into hot, sterilized 235 ml
(
1
⁄2-pint) jars. Process 10 minutes in boiling water bath.
Remove jars from water. Cool; check seals.
Yield: About 1.2 L (5 cups) (10 ml [2 teaspoons] per serving).
Harvest Apple Butter
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