CREAMY RESTAURANT STYLE HUMMUS
Makes 3 cups
20
minutesOften, recipes for velvety-smooth hummus involve removing the skins of the chickpeas. We were able to achieve a similar consistency by leaning on the science of emulsification by slowing drizzling in the Extra Virgin Olive Oil. Compounded with the movement of the blade in the food processor, the result is satisfyingly rich and creamy. A quick soak of garlic with the salt and lemon juice helps tamp the sharp garlicky kick. Be sure to glug on extra olive oil and garnish with cilantro and Aleppo Chile Flakes. This is one delicious dip!
What’s better than Creamy Restaurant Style Hummus? A platter of hummus topped with Slow Roasted Tomatoes or Marinated Feta. We also love a crunchy topping. Grab an extra can of chickpeas and roast up Crispy Chickpeas. A crunchy bite for this creamy hummus!
Ingredients
1 small clove, minced
Juice of 1 lemon
1/2 tsp salt
6 Tbl Soom Tahini
1 (14-ounce) can chickpeas, drained and rinsed
1/4 tsp Ground Cumin
Pinch cayenne
1/4 -1/2 cup water
2 Tbl Extra Virgin Olive Oil
Cilantro or parsley, for garnish
Aleppo Chile Flakes for garnish
Instructions
- In a small bowl, combine the minced garlic, salt and lemon juice. Allow to soak for five minutes. This will take off the sharp “bite” of garlic.
- In the bowl of a food processor, add in the chickpeas, tahini, cumin, and cayenne. Pulse until combined. Scrape in all of the garlic-lemon-salt mixture – be sure to scrape in all the salt in the bowl. Pulse to combine.
- Add in the water – 1/4 cup – and run the processor until the mixture is smooth and creamy. Add in additional water as needed to keep the mixture moving.
- With the machine running, slowly drizzle in the olive oil. Run the machine until the mixture lightens in color and texture – we typically run the machine for a full five minutes. Stop the machine occasionally to scrape down the sides. Add in splashes of water as needed to keep it moving.
- Let the hummus sit for five minutes. Taste and adjust with lemon and water. Serve on a plate with additional olive oil drizzled over and garnish with cilantro and Aleppo Chile Flakes.
