Hummus

Book- Katie Brown Celebrates If you’re short on time, buy favorite toppings at the store, but always make the hummus yourself. You can make several days ahead.

Hummus
Hummus

PREP TIME

--

minutes

TOTAL TIME

--

minutes

SERVINGS

--

servings

PREP TIME

--

minutes

TOTAL TIME

--

minutes

SERVINGS

--

servings

Ingredients

  • 2-3

    cloves garlic, roughly chopped

  • 3

    (15 ounce cans chickpeas

  • 1 1/2

    cups tahini paste

  • 1 1/2

    T. salt

  • 1/2

    cup lemon juice

  • 1/2

    cup water

  • 1/2

    cup extra virgin olive oil plus extra for drizzling

  • 1/2

    cup sliced scallions for garnish

  • Roasted Red Pepper Puree Topping

  • 1

    small shallot coarsely chopped

  • 2

    T. lemon juice

  • 1

    (1/4 ounce)jar roasted red peppers, coarsely chopped

  • 4

    T. extra-virgin olive oil

  • salt and pepper to taste

Directions

In bowl of food processor, combine garlic, chickpeas, tahini paste, and salt, and pulse 3-4 times. Scrape down sides of bowl and add lemon juice and water. Puree until smooth in consistency, add olive oil and pulse until well combined Keep hummus in airtight container in refrigerator Roasted Red Pepper Puree Topping: In a food processor, chop shallot with lemon juice. Add red peppers and olive oil; pulse until pureed but still a bit chunky. Season to taste with salt and pepper

Keyingredient.com uses 'cookies' to give you the best, most relevant experience. Using this website means you're ok with this. Learn more here.

Please describe your issue: