Lemon Blueberry Tiramisu Trifle

Yields 8 servings

Ingredients:
1/4 Cup juice, lemon 
1/4 Cup sugar, white 
8 Ounce(wt)s cheese, cream light softened
1 recipe of Lemon curd (below)

2 Cups cream, heavy 
24 Each ladyfingers, crisp 
2 Pints blueberries 

Tools Needed:

Microplane 40020 Classic Zester/Grater

Black & Decker CJ625 30-Watt 34-Ounce Citrus Juicer

Cuisinart DLC-10S Pro Classic 7-Cup Food Processor, White

Libbey Selene 9-Inch Trifle Bowl

Lemon Curd (adapted from Martha Stewart):
3 Large strained egg yolk
1/2 Large lemon, zested
1/4 Cup juice, lemon
6 Tbls sugar, white
4 Tbls cold, cut into pieces butter, unsalted

Lemon Curd Directions:
Combine yolks, lemon zest, lemon juice, and sugar in a small saucepan. Whisk to combine. Set over medium heat, and stir constantly with a wooden spoon, making sure to stir sides and bottom of pan. Cook until mixture is thick enough to coat back of wooden spoon, 5 to 7 minutes. 

Remove saucepan from heat. Add butter, one piece at a time, stirring with the wooden spoon until consistency is smooth. 

Transfer mixture to a medium bowl. Lay a sheet of plastic wrap directly on the surface of the curd to avoid a skin from forming; wrap tightly. Let cool; refrigerate until firm and chilled, at least 1 hour. Store refrigerated in an airtight container up to 2 days.

Trifle Directions: 
In a small measuring cup, mix the lemon juice with the sugar and 1/4 cup water until the sugar is dissolved. Set aside. 

Place the cream cheese, lemon curd and heavy cream in a food processor and process until smooth and a bit fluffy. 

To assemble the tiramisu, place 1/3 the ladyfingers in the bottom of a trifle dish, breaking a few to fit, if needed, and drizzle with 1/3 of the lemon syrup. Top with 1/3 the lemon cream and 1/3 of the berries. Repeat the layers twice, topping with the remaining berries. 

Cover with plastic wrap and chill at least 8 hours or overnight.

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Scarpetta Braised Short Ribs

From Scott Conant, Scarpetta, New York, NY
Yields 4 servings

Serve over Farro and Vegetable Risotto

Ingredients:
4 Pounds beef, short ribs 
Salt, Kosher 
Pepper, black, ground 
Oil, extra virgin olive 
1 Cup carrot chopped
1 Cup celery chopped
1 Cup onion, yellow chopped
10 Cloves garlic, fresh coarsely chopped
3/4 Cups wine, dry red 
1/2 Cup vinegar, balsamic 
14 Ounce(wt)s tomatoes, diced 
2 Cups stock, chicken reduction* 
4 Sprigs thyme, fresh 
2 Sprigs rosemary, fresh 

Chef's Note: There is a brand you can use (available at Whole Foods) called Glace de Poulet Gold by More Than Gourmet.  Or, you can reduce 4 cups of Chicken Stock on the stove by half. 

Tools Needed:
Le Creuset Signature Enameled Cast-Iron 7-1/4-Quart Round French Oven, Cherry

Directions: 
Heat the oven to 325 degrees (or a convection oven to 300 degrees). 

Season the short ribs all over with salt and pepper. Heat 2 tablespoons olive oil in a deep, heavy-based Dutch oven or similar pot over medium-high heat. Add the ribs - in 2 batches if they don't fit in the pot in a single layer - and sear on all sides until well-browned all over. 

Remove the short ribs, wipe out the pan, and add more oil to coat the pan. Add the carrot, celery, onion, and garlic to the pot, and cook over medium heat, stirring occasionally, until nicely browned, 6 to 8 minutes. Add the red wine and the vinegar and cook, stirring and scraping up the bits stuck to the bottom of the pan, until the liquid is reduced by half. 

Add the tomatoes, Chicken Reduction, thyme, and rosemary. Return the short ribs to the pot, bring the liquid to a boil, cover, and transfer to the oven. Cook, turning ribs once, until the ribs are fork-tender and the meat is just barely clinging to the bone, 2 1/2 to 3 hours. 

Remove the ribs from the cooking liquid, then strain and reserve the liquid. 

Use a large spoon or ladle to remove as much of the clear fat floating on top of the cooking liquid as possible. (If you are making the ribs ahead, you can remove the fat more easily once the cooking liquid has cooled. Refrigerate the ribs in their cooking liquid, and then remove the hardened fat from the top.) Cook the defatted sauce over medium-high heat until it has reduced somewhat, becoming thicker and more flavorful. (The ribs can be made 2 days ahead; let cool to room temperature, and then cover and refrigerate the ribs in the braising liquid. Reheat gently to serve.) 

Reheat the ribs in the reduced braising liquid in a 300 degree oven (325 for a conventional oven).

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Farro and Vegetable Risotto

From Scott Conant, Scarpetta, New York, NY
Yields 6 servings

Serve with Scarpetta Braised Short Ribs

Ingredients:
Salt, Kosher 
3/4 Cups farro 
Oil, extra virgin olive 
1/2 Cup carrot 1/4-inch diced
Pepper, crushed red 
1/2 Cup squash, yellow 1/4-inch diced
1/2 Cup squash, zucchini 1/4-inch diced
1 1/2 Cup stock, chicken, low-sodium warmed
2 Tbls butter, unsalted 
2 Tbls cheese, Parmesan, grated 
Pepper, black, ground 
1 Cup tomatoes, red grape cut in half
1/4 Cup onion, green sliced, optional

Tools Needed:
Cuisinart 622-30G Chef's Classic Nonstick Hard-Anodized 12-Inch Skillet with Glass Cover

Directions: 
Bring a medium saucepan of salted water to a boil. Add the farro, lower the heat to a gentle boil, and cook until chewy but no longer hard, about 15 minutes. Drain and spread the farro out on a rimmed baking sheet to cool evenly. 

Heat 1 tablespoon olive oil in a medium sauté pan over medium-high heat. Add the carrots and season with salt and a pinch of crushed red pepper. Cook, stirring, for 1 minute, then add the squash and zucchini. Season again and cook, adding additional oil, if needed and stirring, until the vegetables are just tender, about 2 minutes. Remove from the heat and reserve. 

In a medium saucepan, heat 2 tablespoons olive oil over medium-high heat. Add the farro and 1/2 cup of the stock and bring to a boil, stirring, until the broth is almost completely absorbed, about 4 minutes. (Do not let the pot become completely dry.) Add another 1/2 cup stock, stirring, until the pan is almost dry. Season with a little salt, then add the remaining 1/2 cup stock and the sautéed vegetables. Cook, stirring, for 2 minutes. 

Take the pan off the heat and stir in the butter. Add the cheese and stir, shaking the pan to help release the starch. Season with salt, a tiny pinch of crushed red pepper, and a few grinds of black pepper. Cover the pot and let sit for 5 minutes. Stir in the tomatoes and scallions and season to taste. 

To serve, spoon onto plates, top with short ribs and ladle braising liquid over the top.

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Slow Cooker Garden Minestrone

Yields 8 servings
Adapted from America's Test Kitchen

Ingredients:
1 Large onion, white minced
4 Cloves garlic, fresh minced
1 Tbls oil, extra virgin olive plus extra for serving
1 1/2 tsp oregano, fresh minced
1/8 tsp pepper, crushed red 
6 Cups stock, vegetable OR chicken, low-sodium 
15 Ounce(wt)s sauce, tomato 
6 1/2 Ounce(wt)s beans, great northern, dried picked over
2 Large carrots peeled, cut in 1/2-in pieces
1 Large squash, zucchini 1/4 length, slice 1/4-in thick
8 Ounce(wt)s Swiss chard stemmed, leaves sliced 1/2-in
1/2 Cup pasta, ditalini 
1/2 Cup basil, fresh minced
1 to taste salt and pepper 
1 to taste cheese, parmesan, grated for serving 

Tools Needed:
Crock-Pot SCVT650-PS 6-1/2-Quart Programmable Touchscreen Slow Cooker, Stainless Steel
Cuisinart 622-30G Chef's Classic Nonstick Hard-Anodized 12-Inch Skillet with Glass Cover

Cuisinart DLC-2009CHB Prep 9 9-Cup Food Processor, Brushed Stainless

Kuhn Rikon Epicurean Garlic Press

Directions: 
Salt soak the beans: Pick through and rinse the beans. For every pound of beans, dissolve 3 tablespoons salt in 2 quarts of boiling water . Combine the beans and the hot salt water in a large pot and let the beans soak at room temperature for 1 hour. Drain the beans, discarding the soaking liquid, and rinse well before cooking. 

Microwave onion, garlic, oil, oregano, and red pepper flakes in bowl, stirring occasionally, until onion is softened, about 5 minutes; transfer to slow cooker. 

Stir broth, tomato sauce, soaked beans, and carrots into slow cooker. Cover and cook until beans are tender, 9 to 11 hours on low or 5 to 7 hours on high. 

Stir in zucchini, chard, and pasta, cover and cook on high until vegetables and pasta are tender, 20 to 30 minutes. Stir in basil, salt & pepper to taste and serve with Parmesan cheese and extra olive oil.

Serve with: Rosemary Onion Focaccia

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Slow Cooker Farmhouse Chicken and Corn Chowder

Yields 6 servings

Adapted from America's Test Kitchen

Ingredients:
2 Slices bacon, uncooked minced
4 tsp oil, vegetable 
2 Large onion, white minced
6 Cloves garlic, fresh minced
1 Tbls tomato paste 
2 tsp thyme, fresh minced
1/4 Cup flour, all-purpose 
5 Cups stock, chicken, low-sodium 
1 Pound potatoes, small red scrubbed, cut in 1/2-in chunks
1 Large carrot peeled, sliced 1/4-in thick
2 Each bay leaves 
1 1/2 Pound chicken thighs, boneless, skinless trimmed
1 to taste salt and pepper 
1 Large bell pepper, red seeded, cut in 1/2-in pieces
14 3/4 Ounce(wt)s corn, creamed, canned 
1/2 Cup cream, heavy 
2 tsp pepper, chipotle, canned minced
3 Tbls basil, fresh minced 


Tools Needed:
Crock-Pot SCVT650-PS 6-1/2-Quart Programmable Touchscreen Slow Cooker, Stainless Steel

Cuisinart DLC-2009CHB Prep 9 9-Cup Food Processor, Brushed Stainless

Kuhn Rikon Epicurean Garlic Press

Cuisinart 622-30G Chef's Classic Nonstick Hard-Anodized 12-Inch Skillet with Glass Cover

Directions: 
Cook bacon in a 12-inch skillet over medium heat until crisp, 5 to 7 minutes. Remove bacon from pan.  Stir in 1 tablespoon oil and onions and cook until softened, 5 to 7 minutes. Stir in garlic, tomato paste, and thyme and cook until fragrant, about 30 seconds. Stir in flour and cook for 1 minute. Whisk in 2 cups stock, scraping up any browned bits; transfer to slow cooker. 

Stir remaining 3 cups stock, potatoes, carrot, bacon, and bay leaves into slow cooker. Season chicken with salt and pepper and nestle into slow cooker. Cover and cook until chicken is tender, 4 to 6 hours on low. 

Transfer chicken to cutting board, let cool slightly, then shred into bite-size pieces. Let soup settle for 5 minutes, then remove fat from surface using large spoon; discard bay leaves. 

Microwave bell pepper with remaining teaspoon oil in bowl, stirring occasionally, until softened, about 3 minutes. 

In separate bowl, microwave cream corn until hot, about 3 minutes. 

Stir softened peppers, hot creamed corn, shredded chicken, heavy cream, and chipotles into soup and let sit until heated through, about 5 minutes. Stir in basil, season with salt and pepper to taste, and serve.

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Blackberry Squares

Yields 2 dozen
Adapted from America's Test Kitchen

Ingredients:
7 1/2 Ounce(wt)s flour, all-purpose 
1 1/4 Cup oats, quick cooking 
2 3/10 Ounce(wt)s sugar, white 
1/3 Cup sugar, light brown, packed 
1/4 tsp baking soda 
1/4 tsp salt, table 
1/2 Cup pecans or almonds finely chopped
3/4 Cups butter, unsalted cut in pieces, softened
1 Cup preserves, blackberry (seedless) 

Tools Needed:
Nordic Ware Square Cake Pan with Lid, 9 Inch
OXO Good Grips Stainless Steel Food Scale with Pull-Out Display
Cuisinart DLC-2009CHB Prep 9 9-Cup Food Processor, Brushed Stainless


Directions: 
Adjust oven rack to lower-middle position and heat oven to 350 degrees. Spray 9-inch-square baking pan with nonstick cooking spray. Fold two 16-inch pieces of foil lengthwise to measure 8 inches wide. Fit one sheet in bottom of greased pan, pushing it into corners and up sides of pan (overhang will help in removal of baked squares). Fit second sheet in pan in same manner, perpendicular to first sheet. Spray foil with nonstick cooking spray. 

In bowl of standing mixer, mix flour, oats, sugars, baking soda, salt, and nuts at low speed until combined, about 30 seconds. With mixer running at low speed, add butter pieces; continue to beat until mixture is well-blended and resembles wet sand, about 2 minutes. 

Transfer 2/3 of mixture to prepared pan and use hands to press crumbs evenly into bottom. Bake until starting to brown, about 20 minutes. Using rubber spatula, spread preserves evenly over hot bottom crust; sprinkle remaining oat/nut mixture evenly over preserves. 

Bake until preserves bubble around edges and top is golden brown, about 30 minutes, rotating pan from front to back halfway through baking time. Cool on wire rack to room temperature, about 1 1/2 hours, then remove from pan using foil handles. Cut into 1 1/4- to 1 1/2-inch squares and serve.

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Snickerdoodle Banana Bread

Yields 1 loaf or 3 mini loaves

Ingredients:
3/4 tsp baking soda 
1 1/2 tsp cream of tartar 
1 3/4 Cup flour, all-purpose 
1/2 tsp salt, table 
1/3 Cup Crisco, butter-flavored sticks 
2/3 Cups sugar, white 
2 Large egg, whole 
1 Cup banana mashed, overripe
1 Cup chips, cinnamon 
Cinnamon Sugar:
2 Tbls sugar, white 
1/2 Tbls cinnamon, ground 

Tools Needed:
Wilton Recipe Right 3 Piece Mini Loaf Pan Set
Wilton Recipe Right Medium Loaf Pan

Directions: 
Preheat the oven to 350 degrees. 

Spray a bread pan (not a large bread pan, but a slightly smaller bread pan.) and set aside. 

In a medium bowl, whisk together the baking soda, cream of tartar, flour and salt. set aside. 

Cream together the softened butter and sugar. add the eggs and mix until smooth. 

In a glass measuring cup, smash the bananas. 

Add a little flour to the egg mixture and turn on the mixer. cream everything together as the four gets incorporated add a little banana. continue to alternate between the dry ingredients and banana, ending with the banana. stir in the cinnamon chips and place in the bread pan. 

Mix together the 2 tablespoons of sugar and the cinnamon. Sprinkle the loaf with 1 1/2 tablespoons of the cinnamon sugar and bake for 50 to 60 minutes. Sometimes I tent with foil the last 15 minutes if its getting too brown. 

Remove from the oven and sprinkle with the last tablespoon of cinnamon sugar, allow to cool before slicing for nice slices, or dig in while it's warm but it may be a little more crumbly hot. 

If making 3 mini loaves, put 1/2 tablespoon on each loaf before baking and the other 1/2 tablespoon on each loaf when it comes out.

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Chai-Spiced Mixed Nuts

Yields 3 1/2 cups

Ingredients:
1 Tbls extract, vanilla 
1 Large egg white 
1 Cup almonds, whole 
1 Cup pecans 
1 Cup walnuts, halves 
1/4 Cup sugar, white 
1 tsp salt, Kosher 
3/4 tsp cinnamon, ground 
3/4 tsp allspice, ground 
1/4 tsp cardamom, ground 

Tools Needed:
Chicago Metallic Non-Stick 3-Piece Value Pack with 2 Cookie/Jelly Roll Pans and Cooling Grid

Directions: 
Combine vanilla extract and egg white in a large bowl; stir with a whisk until foamy. Stir in nuts. 

Combine sugar, salt, cinnamon, allspice, and cardamom in a small bowl. Sprinkle over nuts, tossing to coat. 

Place nut mixture on a baking sheet lined with parchment paper or foil. Bake at 325 degrees for 15 minutes. Remove pan from oven. Turn off oven. 

Toss nuts, breaking pieces apart. Return pan to oven, and leave pan in oven for an additional 10 minutes (with the oven still turned off). 

Cool to room temperature. Store nuts in an airtight container at room temperature for up to a week.

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Chili-Kahlua Pecans

Yields 2 1/2 cups

Ingredients:
2 Cups pecans 
2 Tbls liqueur, Kahlúa or maple syrup
4 tsp oil, vegetable 
2 Tbls sugar, white 
2 Tbls chili powder, ancho 

Tools Needed:
Chicago Metallic Non-Stick 3-Piece Value Pack with 2 Cookie/Jelly Roll Pans and Cooling Grid

Directions: 
Line a 13x9x2-inch baking pan with foil; set aside. In a medium bowl combine pecan halves, liqueur or maple syrup and oil. Stir in sugar and chile. Spread in prepared pan. 

Bake, uncovered, in a 250 degrees oven for 45 minutes, stirring twice. Spread on a large piece of foil to cool. Store in airtight container at room temperature for up to 2 weeks or freeze for up to 1 month.

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Cinnamon Sugared Pretzels

Yields 1 pound

Ingredients:
2/3 Cups oil, vegetable 
1/2 Cup sugar, white 
2 tsp cinnamon, ground 
1 Pound pretzels small twists 

Chicago Metallic Non-Stick 3-Piece Value Pack with 2 Cookie/Jelly Roll Pans and Cooling Grid

Directions: 
In a large roasting pan stir together oil, sugar and cinnamon. Add pretzels; toss well to combine. 

Bake, uncovered, in a 300 degree oven for 30 minutes, stirring twice. Spread on waxed paper to cool. 

Store in an airtight container.

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Lemon Crinkle Cookies

Yields 6 1/2 Dozen using 1 tablespoon cookie scoop

Ingredients:
2 Cups flour, all-purpose 
1 1/2 tsp baking powder 
1/2 tsp salt, table 
1 Cup sugar, white 
1 Tbls zest, lemon 
1/2 Cup Crisco, butter-flavored sticks 
2 Large egg, whole at room temperature
1/4 Cup juice, lemon 
1/2 tsp extract, lemon 
1/2 Cup sugar, powdered sifted 

Tools Needed:
Norpro Stainless Steel Scoop, 1 Tablespoon, 35mm
Chicago Metallic Non-Stick 3-Piece Value Pack with 2 Cookie/Jelly Roll Pans and Cooling Grid

Directions: 
Combine flour, baking powder, and salt in a bowl. Set aside. 

With clean fingers, rub the zest into the granulated sugar until very fragrant. 
In a stand mixer, cream the butter and sugar together until light and fluffy. 

Add the eggs, one at a time, mixing until smooth. 

Add the lemon juice and lemon extract, and mix again until smooth. 

Add the flour mixture and mix until the dough just comes together. 

Preheat the oven to 350 degrees. 

Roll dough into 1 tablespoon balls, then roll in powdered sugar until well coated. Arrange 2 inches apart on a parchment-lined baking sheet. 

Bake for 8 to 10 minutes.

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Dark Chocolate Macarons with Bittersweet Ganache

Yields 2 dozen macarons (once filled)

Ingredients:
2 Cups sugar, powdered 
1 Cup flour, almond 
3 Tbls cocoa powder (unsweetened) 
1/4 tsp salt, table 
3 Large egg white at room temperature
1 Pinch cream of tartar 
3 Tbls sugar, white 

Tools Needed:
Lekue Macaron Mat
Ateco Plastic Coated Decorating Bag, 18-Inch
Ateco Pastry Tube - Plain - Size 6

Directions: 
Line two baking sheets with Macaron mats; set aside. Fit a large pastry bag with a 1/2-inch (size 6) plain tip; set aside. 

Place the powdered sugar, almond flour, cocoa powder, and salt in a food processor fitted with a blade attachment and pulse 4 to 5 times to aerate. Process until fine and combined, about 1 minutes. Sift through a flour sifter into a large bowl; set aside. 

Note: you will most likely have bits of almond left behind in your sieve - no worries.  Just toss these (or eat them like my niece and sister in law did)

Make a meringue by placing the egg whites in the clean bowl of a stand mixer fitted with a whisk attachment. Beat on medium speed until opaque and foamy, about 30 seconds. Add the cream of tartar, increase the speed to medium high, and beat until the egg whites are white in color and you see trains from the beaters, about 1 minute. Continue to beat, slowly adding the granulated sugar, until the sugar is combined, the peaks are stiff, and the whites are shiny, about 1 minute more. (Do not overwhip.) Transfer the meringue to a large bowl. 

Using a rubber spatula, gently fold the dry mixture into the egg whites in multiple small batches until the dry ingredients are just combined. (The meringue will deflate.) With the final addition, stop folding when there are no traces of egg whites, the mixture runs like slow-moving lava, and it looks like cake batter. (Do not overmix.) 

Transfer the batter to the pastry bag. Pipe out 1-1/4-inch rounds about 1 inch apart onto the baking sheets, about 25 per sheet. Pick up the baking sheets and bang them against the work surface to remove air bubbles. Let the rounds sit at room temperature for 30 minutes to dry the tops and ensure even cooking. 

Heat the oven to 350 degrees and arrange a rack in the middle of the oven. Bake the macarons for 7 minutes. Rotate the sheets and cook for 7 minutes more. Transfer the sheet to a rack to cool completely.

Bittersweet Ganache for Macarons: 
6 Ounce(wt)s chocolate, baking, bittersweet (finely chopped)
3/4 Cup cream, heavy
3 Tbls butter, unsalted (at room temperature cut in cubes)

Directions:
Place the chopped chocolate and butter in a 4-cup pyrex measuring cup.  Place in the microwave for 1 minute.  Remove and whisk.  If mostly melted, continue to whisk until completely melted.  If only partially melted, then nuke for 15 more seconds.  

Note: You do NOT want to overheat as it will break the chocolate.  You want to get the chocolate mostly melted and then use the heat in the chocolate and butter and the friction of whisking to finish the job.

Slowly add the cream and continue to whisk until all of it has been incorporated and the ganache is smooth and creamy.  Let set for 10 to 15 minutes (but not until all the way solid).  

Scoop dollops onto the flat side of one macaron.  Top with another macaron (like a sandwich/Oreo) and lightly press so the ganache is pushed out to the edges.  Set macaron on a plate or in an airtight container.

Store in an airtight container and keep in the fridge. 

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Carrot Cupcakes

Yields 3 dozen
Ingredients:
3 Cups flour, all-purpose sifted
2 1/2 Cups sugar, white 
1 Tbls baking soda 
1 Tbls cinnamon, ground 
1 tsp salt 
4 Each egg, whole 
1 1/2 Cup oil, vegetable 
1 tsp extract, vanilla 
2 Cups carrots shredded
1 Cup applesauce 

Directions: 
Preheat oven to 325 degrees. \In large bowl, with spoon, mix flour, sugar, baking soda, cinnamon, and salt. In small bowl, with a fork, beat eggs slightly; stir in oil and vanilla. Using your hands, stir egg mixture, carrots, walnuts, and applesauce into flour until flour is just moistened. Spoon batter into pan, spreading evenly. 

Prepare cupcake pans with liners.  Scoop batter into liners until 2/3 full.  Bake for 26 minutes or until toothpick inserted in the middle comes out clean.

Remove from oven and cool completely before attempting to frost.

Cream Cheese Frosting
Ingredients:
1 Pound cheese, cream regular softened
1 Cup Crisco, butter-flavored sticks softened
1 Tbls extract, vanilla 
4 Cups sugar, powdered sifted 

Directions: 
In a large mixing bowl, beat the cream cheese, butter and vanilla together until smooth. Add the sugar and on low speed, beat until incorporated. Increase the speed to high and mix until very light and fluffy.  Refrigerate for 1 hour before frosting.

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Smoky Sweet Potato Hummus

Yields 3 cups

Adapted from blissfulblog.com

Ingredients:

1 Pound potatoes, sweet 
15 Ounce(wt)s beans, garbanzo, drained
2 each pepper, chipotle in adobo, canned 
2 Clove garlic, fresh minced
2 Tbls juice, lime 
2 Tbls oil, olive 
2 Tbls Tahini
1 to taste, smoked paprika

1 to taste salt and pepper 

Tools Needed:

Cuisinart DLC-2009CHB Prep 9 9-Cup Food Processor, Brushed Stainless

Kuhn Rikon Epicurean Garlic Press

Directions: 
Preheat the oven to 350 degrees. 

Pierce potatoes several times with a fork; place on a foil lined baking sheet. Bake for 1 hour or until tender. Cool slightly, then peel and add to the bowl of a food processor. 

Add garbanzos, lime juice, tahini, olive oil, chipotle and garlic. Puree until smooth and thin with up to 2 tablespoons of water, if needed. Add salt and pepper to taste. 

Refrigerate for up to 1 week in an airtight container. 

Garnish with additional olive oil and smoked paprika before serving.

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