Amy Riolo: Hi! I am Chef Amy Riolo from Harris Teeter and today we are making home made Hummus. The ingredients we will need include one cup cooked or no salt added canned chickpeas, one garlic clove, one third cup tahini sesame puree, two tea spoons H.

T. traders extra virgin olive oil, one half tea spoon Harris Teeter salt, a dash of cyan pepper, a dash of paprika and carrot sticks for serving. The first thing we need to do is combine our ingredient in a food processor, here I have about a cup of chickpeas and I am going to add them all in with the exception of a couple that I am going to leave out for garnish and if you normally purchase hummus, you will amazed that how easy it is and how delicious and how much more healthful it can be to make your own. Here I have a garlic clove that I have just cut up, I am going to add it in and then I have my tahini, tahini is a sesame puree, it's made the same way that peanut butter is made except this is made with sesame seeds and they are pressed to extract their oils which is then turned into a paste and this delicious paste has a lot to of Niasin and Phosphorus and protein and healthy fats. So it's great for us, it's a good addition especially to a vegetarian diet. Now I am going to add a little bit of my extra virgin olive oil, I am going to leave some here for my garnish and just add a little bit now and a pinch of salt, we really don't need it depending upon what kind of chickpeas you will use, if you will use chickpeas which you brought dried and then boiled them on your own they will need to be salted, if you get regular cane variety even if you drain or rinse them they are still not going to need salt. If you need low sodium you will probably not need to add much salt either. So now I am going to add just a little dash of a red cyan pepper for kick, you don't have to add this at all, sometimes people add cumin or different spices that they like, so feel free to add whatever you like. Now we will go ahead and mix everything up. Hummus just means chickpea in Arabic. So I am going to go ahead and start pulsing on an off and then I will puree it. What's going to happen is it's going to start to thicken up and it comes a very-very thick and difficult to stir. So what we have to do is keep a little bit of water next to us and just add a little bit at time and that helps to smooth out the humus and it won't affect the flavor at all, it would be absolutely wonderful and light. So now our hummus has been perfectly pureed and what I am going to do is put it on to the serving plate, I am going to show you how they do it in the Middle East, because it's a little bit different than how we do it here in the States. I usually make Hummus in big quantities and keep in airtight container in my refrigerator because it lasts all week and it's a great snack that you can have for the kids or for yourself, it travels well, it doesn't really need refrigeration. So it's really a nice thing to pack for a lunch. And you can - instead of serving it always with the bread try serving it with Crudites, with carrots, celery and of course you can us it with toppings for sandwiches. So what I am going to do now that I have the hummus right in the middle of the plate, I am just going to take the tip of my spatula and kind of work around this way and spread the hummus out to the bottom of the plate leaving a little bit of border around the edge and turning my plate all the way around. So that what you have is an outside border and then a little bit of a well in the middle and what I am going to do now is drizzle my olive oil right into the little crater that I have creator there in the middle and then I am going to put some paprika from way up high so that it doesn't sprinkle too heavy because once the olive oil and the paprika mix they make a beautiful red color, but we don't need too much of it, we don't really want to change the taste of the hummus. Then we are going to take our chickpeas and put them right down in the middle and then we will serve that with our carrot sticks, enjoy.