Not your grocery store hummus. Fresh, creamy, super easy to make ahead, and delicious are just some of the words used to describe this recipe. Even people who don’t care for hummus, love this recipe.
Equipment Needed:
Measuring spoons
Colander
Measuring Cups
Food Processor
Rubber Spatula
Storage Container
Ingredients
1 can 15 oz chickpeas (reserve juice)
3 T Fresh Lemon Juice
½ c Tahini
¼ c Finley chopped onion
5 cl. Finely chopped garlic
2 t Olive Oil
2 t Ground Cumin
½ t Red pepper Flakes
¾ t Kosher Salt
Instructions
Drain chickpeas – save liquid
Place everything in food processor (except liquid) and blend until creamy. I run my processor for about five minutes until creamy and smooth. During the process, add reserved chickpea liquid a little at a time until desired consistency in achieved.
You can eat it right away, but it is better if you refrigerate overnight to allow flavors to combine. This keeps well for up to a week if refrigerated properly.
Spoon into bowl. Top with a light drizzle of good quality extra virgin olive oil and a pinch of course sea salt. Garnish with a sprig of basil.
Serving Suggestions:
Serve with veggies, olives, pita bread or chips, crackers, almost anything. You can spread onto crusty bread and top with sliced tomatoes, course sea salt and chopped flat leaf parsley