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Prep Time: 0 Minutes Cook Time: 15 Minutes |
Ready In: 15 Minutes Servings: 6 |
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I love hummus & since finding and tweaking this recipe to my liking, I have never made another. The lemon zest and juice livens it up, adds a freshness lacking in many stodgy hummus recipes. Everyone who eats it asks for the recipe. Read more . You can make a half-recipe if a smaller amount is desired.. but you will be sorry! Ingredients:
2 smaller cans chickpeas / garbanzo beans, drained - 16 oz.total |
1/2 cup tahini (sesame) paste |
4 to 5 garlic cloves, pressed |
zest of 1 large lemon, juice of 1 1/2 |
1 tbs ground cumin |
1/2 tsp dried red pepper flakes |
2 tsp kosher salt |
1/2 tsp fresh-ground black pepper |
1 tsp sweet ground paprika |
generous 1/2 cup vegetable oil |
2 tbs sesame oil |
up to 1/4 cup cold water |
olive oil to drizzle on top |
Directions:
1. In a food processor, combine the chickpeas. tahini, garlic, lemon zest and juice, and spices.
2. Process until almost smooth, a few minutes.
3. With machine running, slowly pour in the oils until well incorporated.
4. Stop and check texture. If it is at all heavy, turn machine back on and process again, adding water a bit at a time until texture is lighter and a bit fluffy but not gloopy- this takes a bit of trial and error!
5. Taste and adjust seasonings if needed.
6. Scrape hummus out into a wide bowl and drizzle with olive oil.
7. Store refrigerated; best if flavors are allowed to mellow a few hours before serving.
8. Just before serving, sprinkle a little paprika on top for a nice color.
9. Serve with pita bread triangles or any other thinly.sliced bread or cracker.
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