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Ingredient
Hummus
Introduce
Chef :
MittyHummus
This is a variation with kalamata olives added, which is my personal favorite style.
Cooking instructions
* Step 1
In the bowl of a food processor, combine tahini and lemon juice. Process for 1 minute. Scrape sides and bottom of bowl then turn on and process for 30 seconds. This extra time helps “whip” or “cream” the tahini, making smooth and creamy hummus possible.
* Step 2
Add the olive oil, minced garlic, cumin and the salt to whipped tahini and lemon juice. Process for 30 seconds, scrape sides and bottom of bowl then process another 30 seconds.
* Step 3
Open can of chickpeas, drain liquid then rinse well with water. Add half of the chickpeas to the food processor then process for 1 minute. Scrape sides and bottom of bowl, add remaining chickpeas and process for 1 to 2 minutes or until thick and quite smooth.
* Step 4
Most likely the hummus will be too thick or still have tiny bits of chickpea. To fix this, with the food processor turned on, slowly add 2 to 3 tablespoons of water until the consistency is perfect.
* Step 5
Note: if there is a photo you can click to enlarge it
Tag
One 15-ounce can chickpeas, also called garbanzo beans
fresh lemon juice, about 1 large lemon
tahini (we used Krinos)
Half of a large garlic clove, minced
olive oil, plus more for serving
to 1 teaspoon kosher salt, depending on taste
ground cumin
to 3 tablespoons ◎ Water
of ground paprika for serving
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