Hummus
Ingredients
- 1 (15-ounce) can chickpeas (roughly 2 cups drained, cooked chickpeas)
- 3 tablespoons Extravagonzo Roasted Garlic Culinary oil
- 3 tablespoons tahini
- 1½ tablespoons lemon juice (from ½ lemon), plus more to taste
- 1 small clove of garlic, roughly chopped 1 teaspoon salt
- ½ teaspoon finely ground black pepper
Instructions
- Drain and rinse the chickpeas: Drain the chickpeas into a strainer and rinse under cool running water. If time and patience allows, pinch the skins from each of the chickpeas; this will make your hummus smoother.
- Combine all ingredients in the food processor: Combine the chickpeas, Extravagonzo oil, tahini, lemon juice, garlic, salt, and pepper in the bowl of the food processor or blender.
- Blend hummus until smooth: Process the hummus continuously until it becomes very smooth, 1 to 2 minutes. Scrape down the sides of the bowl as needed to integrate any large chunks.
- Taste and adjust seasonings: Taste and add more of any of the ingredients to taste. If your hummus is stiffer than you’d like, add more lemon juice or Extravagonzo oil to thin it out and make the hummus creamier.
- Transfer to a bowl and serve: Scrape the hummus into a bowl and serve with toasted pita wedges, pita chips or raw vegetables. Hummus will also keep for up to a week in a sealed container in the refrigerator.
For tasty variations:
- Add 1 to 3 teaspoons of spices for more flavor, like cumin, sumac, harissa, or smoked paprika.
- For a roasted vegetable hummus, blend in 1 cup of roasted vegetables such as eggplant, zucchini, bell peppers, or garlic.
- For a roasted vegetable hummus, blend in 1 cup of roasted vegetables such as eggplant, zucchini, bell peppers, or garlic.
- For a nutty hummus, blend in some lightly toasted walnuts, almonds, or pine nuts.
- For a more lemony hummus, add ¼ cup of chopped preserved lemons.
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