Herb Hummus by Grano Arso Restaurant

Directions

1. 1

   Using a high-powered blender, blend cooked chickpeas with all herbs, water and lemon juice. Blending on high speed, be sure to scrape down all the sides with the plunger. It will form a paste.

2. 2

   While the blender is running, Begin slowly adding the olive oil. Drizzling in should take 30 seconds. Add in tahini paste and season with salt. Mizture should be thick and a “dip-like” consistency. Keep chilled.

3. 3

   Wash radishes and leave on the tops if they are nice. If they’re young radishes they can be enjoyable.

Thank you to Joel Gargano, Chef and Owner of Grano Arso in Chester, Connecticut, for contributing this local recipe.