Hummus with a choice of fresh herb and spice toppings 🌱

Name: How to cook Hummus with a choice of fresh herb and spice toppings 🌱 - cookcic.com
Prep time: 15 min
Cook time: 15 min
Total time: 30 min
Yield: 2 people
Cuisine: Us

Introduce

Chef :

Rachel

Hummus with a choice of fresh herb and spice toppings 🌱

We love hummus and I make a lot of variations. What I love about it is that it’s almost impossible to get wrong and it goes with so many different dishes. I do make it by soaking the beans overnight, but this is with a jar of chickpeas for a super quick version. The hot oil at the end really does add something special and it’s lovely in a falafel wrap or simply with roasted root veggies. Like must things, it’s the little touches that make the difference and I love to mix it up with different fresh and dried herbs and spices. This goes really well with my za’atar flatbread, quinoa and baba ganoush (see recipes) #mycookbook

Ingredient

Food ration :

2 people

Cooking time :

30 minutes

1 jar

chickpeas (or 2 cups of soaked dried)

3 cloves

garlic - crushed

1/2 cup

tahini

unwaxed lemon 🍋 (juice and zest)

couple of ice cubes

drizzle of oil

1 clove

garlic (chopped)

sprinkle of fresh parsley

Cooking instructions

* Step 1

Blend most of your pre-cooked chickpeas (reserve a few for the topping) with your tahini, lemon juice, salt and crushed garlic. Add a couple an ice cube and gradually add the oil. Blend until you have your desired texture. You can add a little more lemon, ice or oil if needed.

* Step 2

Transfer to a bowl and swirl to make some groves for the topping. In a pan, heat a little oil and gently fry the chilli flakes and chopped garlic until toasted. Gently top the hummus.

* Step 3

Sprinkle with a few remaining chickpeas and your choice if spices. If using paprika, use a fork to make the pattern around the edge. Sprinkle with your choice of fresh parsley, sumac or Za’atar and lemon zest.

* Step 4

This is lovely served with pickled chillies, pink radishes or fermented veggies. Also nice with flatbreads for breakfast or a roasted root veg, quinoa and salad bowl.

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