Greek Feast Hummus
Team: Andres Wallentin '16 and Zev Bimstein '15
6 cans of chickpeas (15oz)
¾ cup tahini
1/2 cup of olive oil
1.5 Tbsp salt
16 stuffed grape leaves
2 big limes
1 Tbsp of zatar
In a blender, pour ½ cup of the water from the chickpeas cans. Add the olive oil, tahini, salt and chickpeas. Blend until even. Add the 16 grape leaves and blend until smooth color.
Pour in a bowl and add all the juice from both limes. Mix well. Add the zatar and mix well. Garnish with oil and zatar.
Team: Zev Bimstein '15, Andres Wallentin '16
2 (15 ounce) cans garbanzo beans, drained
1/2 cup water
1/4 cup tahini (sesame-seed paste)
1/4 cup fresh lemon juice
2 tablespoons olive oil
1 canned chipotle pepper in adobo sauce
2 cloves garlic
1 1/2 teaspoons cumin
1 (7 ounce) jar roasted red bell peppers, drained
6 oil-packed sun-dried tomatoes, drained
1/2 cup chopped cilantro, and a bit more to garnish
1/2 teaspoon salt
Ground black pepper to taste
Mexican chili powder to garnish
Blend the garbanzo beans, water, tahini, lemon juice, olive oil, chipotle pepper, garlic, and cumin until smooth. Add the red bell peppers, sun-dried tomatoes, cilantro and salt and blend by pulsing. Add about a pinch of pepper and blend again by pulses. Serve in container and garnish with cilantro and chill powder.
Messrs Bentry and Lolpert’s Silk Road Hipster
Hummus with Grapefruit Black Tea Infusion
Team Captain: Leah Alpert
Other Volunteers: Molly Kozminsky, Jeff Guo, Katelin Schutz, and Jamal Elkhader
1 can chickpeas
1.5 Tbsp tahina
1 clove garlic
5 black tea bags
4 Tbsp grapefruit juice (freshly squeezed)
0.5 tsp sea salt
5 tsp Sriracha
Drain chickpeas, but save the water.
- Steep 5 tea bags in the water from the chickpea can.
- Add chickpeas, tahina, garlic, grapefruit juice, sea salt, Sriracha, and rind to blender.
- Open one of the tea bags and pour into blender.
- Measure out 0.25 cups of chickpea tea infusion and pour into blender.
- Blend until the mixture reaches a uniform consistency.
Samurai Miso: Naoko Kikuchi
1 Can Chickpeas
1.5 cups of water (from Chickpeas)
3/8 cup tahini
2 tbsp Lemon juice (Minute Maid)
4 tsp Red Miso ('MISO MASTER ORGANIC', Aged 1 year)
3 tsp honey,
1 tbsp fresh ginger, grated
1 tbsp fresh grated garlic
2 tbsp fresh finely chopped scallion,
1/2 tsp fresh chili, very finely chopped, to add a hint of hotness
2010 Winner :
Recipe: Irma Zoepf (C)
Team: Stephen M. Zoepf (G),
Sharon Sutin (C), Cayla Smith (C)
1 can chickpeas 1lb 13oz drained
1 cup chickpea water
4 cloves garlic
1/3 tsp paprika
1/3 tsp chili powder
1 tsp chili powder
1 tsp olive oil
4 tsp lemon juice + 1tsp lime juice
1 tsp sesame oil
1/3 tsp salt
2009 Winner : Picante Soy
Team: Alex Speltz '12, Deepa Rao '12,
Liz Washburn (C)
2 cans (15 ½ ounces each) chickpeas, drained
4 cloves garlic, finely chopped
2 tablespoons olive oil
Grated rind of 1 lemon
1 ½ tablespoons lemon juice
1 tablespoon juice from canned jalapeno peppers
1 tablespoon soy sauce
½ tablespoon kosher salt
¼ cup tahini
1. In a food processor, combine the chickpeas, garlic, olive oil, lemon rind and juice, jalapeno pepper juice, soy sauce, salt, and tahini. Work in on-off motions until smooth.
2.Taste for seasoning and add more jalapeño juice, soy sauce, or salt, if you like.
Makes about 2 ½ cups