Hummus (v) Recipe
House- made chick-pea dip, served with pita
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Ingredients
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Hummus
To Serve
Method
Hummus
- 1
Prep chickpeas
Pour the canned chickpeas into a fine-mesh sieve and rinse under cold water. Shake to remove excess water. Reserve 2 tablespoons of the canning liquid (aquafaba) and set aside.
- 2
- 3
Add garlic and seasonings
Add the peeled garlic cloves, ground cumin, and kosher salt to the whipped tahini-lemon mixture. Process another 20–30 seconds to incorporate and break down the garlic.
- 4
Add chickpeas
Add the drained chickpeas to the food processor and pulse 10–15 times to break them down. Then process continuously for 45–60 seconds. The mixture will be thick and somewhat grainy at this stage.
- 5
Adjust texture
With the food processor running on low, drizzle in the reserved aquafaba and 2 tablespoons of ice water, then continue processing for 30–60 seconds until very smooth and creamy. If the hummus is still too thick, add additional aquafaba or ice water 1 tablespoon at a time until desired silky consistency is reached.
- 6
Finish with olive oil
With the processor on low, stream in 2 tablespoons of extra-virgin olive oil and process for 10–15 seconds to incorporate. Taste and adjust seasoning with additional salt or lemon juice if needed.
- 7
Chill briefly (optional)
Transfer hummus to a serving bowl and refrigerate 20–30 minutes if you prefer it slightly chilled. The flavors meld and texture firms a bit.
- 8
Garnish
Make a shallow well in the center of the hummus. Drizzle 1 tablespoon extra-virgin olive oil over the top, sprinkle smoked paprika and chopped parsley for color and aroma.
To Serve
- 9
- 10
