![]() ![]() Finally, Anna said that she prefers making hummus (!) in her food processor because you can leave it running and go about your business, unlike an immersion blender that you’ll need to hold onto. And special disks on the processor make shredding potatoes and carrots a snap. Since the processor's blades are super-sharp, they can easily slice through onions, or grind through nuts and seeds to make almond or sunflower butter. “Really, making any dough is easier in a food processor.” That's definitely something an immersion blender can’t do, since blenders perform best when there’s a lot of liquid involved. You can usually find it in jars in the condiment aisle or in the ethnic section of the supermarket.“I love using my food processor for cutting butter into pie dough,” she said. Store in an airtight container in the refrigerator for up to a week.Alternatively pita chips and raw vegetables are great, or you can simply use the hummus to garnish your favorite recipes (salads, grains, eggs etc). Serve with toasted artisan bread cut into triangles. Put the hummus in a bowl and garnish with a swirl of extra virgin olive oil, paprika and chopped parsley.If something tastes “off” start by adding more of the lemon juice. If needed, add more water, 1 tablespoon at a time until the mixture can easily blend. If the mixture is too thick, add a tablespoon of water, moving the hummus to one side and letting the water flow to the bottom. Now add: tahini, chickpeas, garlic, salt, cumin and paprika. ![]()
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