Delaware Valley Ramps
Recipes
Ramp Hummus from Delaware Valley Ramps, adapted from Nissa Pierson
Makes 3 cups, Serves 10
Ingredients
2 cups of chick peas, (½ lb. dried chick peas soaked overnight and cooked reserving ½ cup cooking liquid)
½ cup chopped ramps, remove roots and include bulb, stem and leaves
2 cloves garlic, chopped
½ cup tahini
1 teaspoon salt (additional salt to taste)
1 teaspoon ground cumin
1 teaspoon paprika
¼ cup extra-virgin olive oil
½ cup lemon juice
1 tablespoon lemon zest
1 tablespoon cumin seeds, toasted
½ cup fresh cilantro leaves, chopped
Directions
1. In the bowl of a food processor, add chickpeas, garlic, tahini, salt, ground cumin, paprika, extra-virgin olive oil, lemon juice, and lemon zest and puree until smooth.
2. Add some of the reserved cooking liquid if the hummus is too thick.
3. Next, add cumin seeds and cilantro. Mix in processor for 5-10 seconds until just blended.
4. Serve in a bowl with a dimple in the hummus for adding a teaspoon or two of olive oil and dust with paprika. Use your favorite chips or flatbread to scoop.
Hummus will last refrigerated for up to a week but can also be frozen for later use.
Send us your own recipes