Green Goddess Hummus for SRC

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 The Secret Recipe Club is a bunch of bloggers, divided into groups, and we make recipes from a secretly assigned blog from within our group once a month and then post about what we made. I've really enjoyed being a member of the Secret Recipe Club this past year, and I want to continue on with it.  Each group has a designated "Reveal" day and we have our blog entries set to go live at a certain time.   I love to see which  recipe someone picks to make from my blog, and have even more fun trying to find recipes I can make and blog about from my assignment
This month my assigned blog was Gluten Free A-Z and I got excited.   I don't cook gluten free, but do have some friends who are gluten free as well as some who are pescatarians, and I like making foods that they can also eat.   (A pescatarian is a vegetarian who eats seafood. )   And Judee had a lot of recipes in there that fit both eating styles.

I waffled around a little though.   I found several recipes, but settled on making just a couple, then had to decide which one to make and blog about.   Decisions, decision, decisions...

Green Goddess Hummus
I picked this one, the Green Goddess Hummus.   I get together with a bunch of ladies most Fridays and Hummus is a very popular nibble here.    And  I wanted to try a new version of  Hummus, cause we're Hummus junkies, and it's just plain fun trying new versions of Hummus.  

My hummus was not as green as Judee's, I think I needed a lot more parsley then I had.  I used a full cup of parsley, but it wasn't packed into the cup, it was more or less loosely packed.    Here's Judee's  recipe with my changes in blue.

2 cups chick peas, cooked
1 can Chickpeas, drained and rinsed
1/2 - 3/4 cup parsley
1 cup parsley
3/4 -1 cup tahini ( depending on how creamy you like it) available in health food stores and supermarkets
1/4 cup red onion, chopped
1/4 cup green scallions, chopped
Juice of two limes ( or lemons)
2 cloves fresh raw garlic, chopped fine
1 tsp. cumin ( or more to taste)
2 tsp. cumin
1/2 tsp. coriander ( or more to taste)
salt and pepper to taste
2 Tablespoons Olive Oil
1/3 cup water
( I also added Trader Joe's 21 Salute which is a saltless spice mixture)  Did not use this.  

I also wanted to try something with the chickpeas which I'd just read about, I 'skinned' the peas.  And it really wasn't as labor intensive as that sounds.  

You just rub the pea between two fingers and the skin slips right off.   And I did wash and rinse my hands before I did this.    It;s supposed to make a silkier, smoother hummus. 

I then processed the chickpeas and  3/4 cup of tahini together, but did not get it really smooth, I needed more moisture, so I added a couple tablespoons of olive oil and some water.   My little immersion blender was having some problems getting the mixture smooth.  But I persevered.  I don't have a large food processor, just a little two cup one so I used that for the parsley,garlic and onions.   Got them pretty smooth and added a 1/4 cup of tahini, and then added all of that to the chickpea/tahini mixture.   Tasted it and added some more cumin, it needed it, I thought.  It really tasted garlicky to me at this point, but that's not a bad thing.

Took my pictures, and had fun with that.   I served this with some gluten free crackers and after the Hummus had a chance to sit in the fridge for an hour or so, it mellowed out a lot.  And the ladies told me I'd hit another home run.  

So thank you Judee, I will make this again.  

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