Often, 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!