Rosh Hashanah is here!
Okay, it arrived last night, but I’ll share one of my favorite recipes to celebrate the day, since there’s tons of it left! This is a variation on that old stand-by, hummus. Everyone seem to like the ubiquitous chickpea mash: it’s great for the GF and vegetarian crowd and it’s easy to make. (It’s even easier to buy, but commercial varieties manage to be creepy, bland, and expensive.) The original recipe here was from an old National Honey Board recipe pamphlet picked up at some long-ago aggie fair. As usual around here, the original recipe has been tweaked!
Tahini is an essential ingredient in hummus, a sesame seed paste – sesame “peanut butter”, so to speak. Because honey has the same viscosity as tahini, it’s a great substitute. This hummus has a little kick, too, from the harissa, a North African condiment that can be pretty fiery. If you can’t find harissa, use ground cayenne pepper or Sriracha sauce to taste.
Because honey and Rosh Hashanah are traditional (for a sweet new year), this hummus is my favorite variation for this fall holiday. Good Yom Tov!
Hummus for the New Year
15-ounce can garbanzo beans, rinsed and drained
2 Tablespoons honey
2 Tablespoons lemon juice
1 small clove garlic, minced
1/2 teaspoon (or more!) harissa
½ teaspoon ground cumin
¼ teaspoon salt
Chopped fresh cilantro or parsley
In the food processor, puree garbanzo beans, honey, lemon juice, garlic, harissa, cumin, and salt until smooth. Taste and adjust the seasoning – it should be sweet and a little spicy. If the mixture is too thick, add a tablespoon of water to thin to the consistency you like.
Scrape into a bowl and stir in the cilantro or parsley. Serve with apple slices for dipping.