What’s For Dinner?
Chef Yves Samake's Enlightened Hummus
(First star is lowest, fourth star is highest)
2006 GOLDEN WHISK AWARDS
(Our top 10 recipes of the year)
John Kessler discovered that chef Yves Samake of the Ritz-Carlton Atlanta makes the lightest hummus you'll ever taste. His great trick? Crushed ice, which keeps the puree smooth and creamy as it incorporates just enough oil and tahini (sesame paste) to give it flavor.
Hands on time: 5 minutes Total time: 5 minutes Serves: 12
2 1/4 cups cooked chickpeas or 2 (14-ounce) cans, drained, divided
2 tablespoons tahini, divided
1/2 teaspoon crushed garlic (optional)
About 1 cup crushed ice, divided
2 tablespoons olive oil, plus more for drizzling
Juice of 1 lemon
Salt and freshly ground black pepper to taste
Paprika for garnishing