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Hummus

By

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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