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- Olive Oil Hummus
Olive Oil Hummus
Ingredients
Step by step process
Preparation
- 1
If using canned chickpeas, drain them and rinse well under cold water. If using dried chickpeas, cook them until tender according to the package instructions and let them cool.
TIP:During cooking, add a small amount of baking soda. It will soften the chickpeas and shorten the cooking time. After cooking, rinse them to remove any excess salt.
- 2
Peel the garlic and crush it coarsely. Cut the lemon and squeeze out the juice.
Blending
- 3
Place the chickpeas, tahini, lemon juice, crushed garlic, olive oil, and salt into a blender.
- 4
Blend until a smooth paste. add ice-cold water as needed to make the hummus creamier and fluffier.
TIP:While blending, add ice-cold water in small increments. Cold water will help emulsify and preserve a fresh flavor, yielding a smooth, silky paste.
- 5
Adjust to taste with ground cumin or more lemon juice.
TIP:Grate only the yellow zest from the lemon and discard the white pith. Cut the lemon in half and juice it into a bowl. To minimize splashing, use a fork and hold the half firmly while squeezing.
Serving
- 6
Transfer the finished hummus to a bowl, smooth the surface with a spoon, and create slight grooves.
- 7
Drizzle with a little olive oil and sprinkle with chopped flat-leaf parsley.
- 8
Serve with vegetables, pita bread, or as a spread on bread.
More tips:
To make extra-smooth hummus, peel the cooked chickpeas by hand - the result will be silkier, though it takes a few extra minutes.
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Topic: Lebanese Cuisine
