2012 Winner:
Messrs Bentry and Lolpert’s Silk Road Hipster
Hummus with Grapefruit Black Tea Infusion
Team Captain: Leah Alpert
Other Volunteers: Molly Kozminsky, Jeff Guo, Katelin Schutz, and Jamal Elkhader
Ingredients:
1 can chickpeas
1.5 Tbsp tahina
1 clove garlic
5 black tea bags
4 Tbsp grapefruit juice (freshly squeezed)
0.5 tsp sea salt
5 tsp Sriracha
Grapefruit rind
Preparation:
Drain chickpeas, but save the water.
-
Steep 5 tea bags in the water from the chickpea can.
-
Add chickpeas, tahina, garlic, grapefruit juice, sea salt, Sriracha, and rind to blender.
-
Open one of the tea bags and pour into blender.
-
Measure out 0.25 cups of chickpea tea infusion and pour into blender.
-
Blend until the mixture reaches a uniform consistency.
-
Serve.
2011 Winner:
Samurai Miso: Naoko Kikuchi
1 Can Chickpeas
1.5 cups of water (from Chickpeas)
3/8 cup tahini
2 tbsp Lemon juice (Minute Maid)
4 tsp Red Miso ('MISO MASTER ORGANIC', Aged 1 year)
3 tsp honey,
1 tbsp fresh ginger, grated
1 tbsp fresh grated garlic
2 tbsp fresh finely chopped scallion,
1/2 tsp fresh chili, very finely chopped, to add a hint of hotness
2010 Winner :
Chili Lime
Recipe: Irma Zoepf (C)
Team: Stephen M. Zoepf (G),
Sharon Sutin (C), Cayla Smith (C)
Ingredients:
1 can chickpeas 1lb 13oz drained
1 cup chickpea water
4 cloves garlic
1/3 tsp paprika
1/3 tsp chili powder
1 tsp chili powder
1 tsp olive oil
4 tsp lemon juice + 1tsp lime juice
1 tsp sesame oil
1/3 tsp salt
2009 Winner : Picante Soy
Team: Alex Speltz '12, Deepa Rao '12,
Liz Washburn (C)
Ingredients:
2 cans (15 ½ ounces each) chickpeas, drained
4 cloves garlic, finely chopped
2 tablespoons olive oil
Grated rind of 1 lemon
1 ½ tablespoons lemon juice
1 tablespoon juice from canned jalapeno peppers
1 tablespoon soy sauce
½ tablespoon kosher salt
¼ cup tahini
Preparation:
1. In a food processor, combine the chickpeas, garlic, olive oil, lemon rind and juice, jalapeno pepper juice, soy sauce, salt, and tahini. Work in on-off motions until smooth.
2.Taste for seasoning and add more jalapeño juice, soy sauce, or salt, if you like.
Makes about 2 ½ cups
