Hummus
- Yield 6
- Prep 10 minutes
- Total 10 minutes
Hummus is a appetizers recipe on Avoteb. The yield on the card is 6. Plan on 10 minutes from start to plate. The amounts and the method are both on this page.
Ingredients
Yield: 6 servings
- 1/3 cup good-quality tahini
- 2-4 tablespoons cold water, or more if needed
- 2 tablespoons extra virgin olive oil
- 1/2 teaspoon ground cumin
- 3/4 teaspoon fine sea salt
- 2 medium cloves garlic, peeled and smashed
- juice of 1 lemon (2-3 tablespoons)
- 1 (15 ounce) can chickpeas*, rinsed and drained
- optional toppings: extra drizzle of olive oil, chopped fresh parsley, sprinkle of ground sumac or paprika, toasted pine nuts
Method
Tip in tahini, cold water, olive oil, cumin, salt, garlic and lemon juice to a food processor. Puree until smooth.
Tip in in the chickpeas. Puree for 3-4 minutes, pausing halfway to scrape down the sides of the bowl, until the hummus is smooth. If it seems too thick, add in another tablespoon or two of water.
Taste and season with additional salt, cumin, and/or lemon juice if needed.
Plate while it is hot, garnished with your desired toppings. Or move to a sealed container and refrigerate for up to 3 days.
Kitchen notes
- Chickpeas that have been cooked from scratch: Either in the Instant Pot or on the stovetop. It is worth overcooking them a bit to slightly soften the chickpeas and loosen up the skins.
- Canned chickpeas that have been simmered for 20 minutes: If you have the extra time, just rinse and pour off your chickpeas. Move them to a saucepan and cover with an extra inch or two of water. Then bring to a let it bubble gently, continue simmering for 20 minutes, and pour off.
