Hummus
By gjramsey
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.
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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
Details
Preparation
Step 1
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
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