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I’m so excited for my new food processor! I have been wanting one for a while but have been putting it off for canning season. I finally piled up the last of my wedding gift cards (yes I have been married nearly four years!) and made the big purchase.
I tend to over-research items and then second guess my final purchase so I’m happy to still be happy! I picked this 7-Cup Kitchen Aid for a few reasons. First, because I (vainly) wanted it to match my mixer. This is also related to my good impression of Kitchen Aid products. I have always been able to find replacement parts for my mixer and hope to have the same success should I ever need to repair my processor.
I went back and forth on bowl size. A big bowl would be super helpful with big-batch canning recipes. However, small recipes seem to spin around on the bottom. My students ran into this trouble when making Chocolate Covered Katie’s Cookie Dough Dip in their 11 cup processor. Anything less than four cups is too much of a hassle to clean, in my opinion. So this seven cup size is perfect!
One way I justified the purchase (before I realized I had gift cards to help) was that it could defer the cost of our hummus addiction. I actually like this recipe better than our pre-packaged stuff. I made some cheap modifications to the original recipe like using dried beans, powdered garlic, bottled lemon juice, and skipping the tahini. I have basil growing for free in my garden… Usually fresh herbs are too spendy for me. Making it in a big batch saves time on preparation and clean up to make it super cost effective to make our own hummus.
While I do not doubt our ability to use this all within a week, it’s worth noting that hummus freezes very well.
Big Batch Basil Hummus
Inspiration Recipe from Simply Organic
Yield: 32 ounces/4 cups/1 quart
- 2 C dried chickpeas
- 1 C basil leaves, packed
- 1/2 t onion powder
- 1/2 t garlic powder
- 1/2 t pepper
- 2 t salt
- 1 t paprika
- 1/4 C lemon juice
- 1/2 C olive oil
- Place beans in pressure cooker and add enough water to cover by at least double. Cook on high pressure for 30 minutes and allow to cool for 10 minutes before releasing pressure.
- Drain chickpeas reserving 1/2 C of the liquid.
- Place all ingredients except olive oil and liquid in bowl of food processor. Process until fairly smooth, scraping down the sides regularly.
- With the processor running, slowly pour in reserved liquid. Then, slowly pour in olive oil.
- Process again until smooth. Enjoy!
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