Hummus
Chickpeas, tahini and lemon wedges simmered on the stove and spiced with cumin and paprika for a Lebanese dip. It's finished with tbs.
10 min · Serves 6 · Medium
Ingredients
Method
Start cooking mode- Prep 5 min · Cook 5 min · 10 min total
- medium
- 1
Pick over the chickpeas and discard any misshapen chickpeas and stones. Rinse the chickpeas and drain.
- 2
Place in a bowl, add water to cover generously, and let stand for at least 4 hours or for up to overnight.
- 3
Drain the chickpeas and place in a saucepan with water to cover by 2 inches. Bring to a boil over high heat, reduce the heat to low and simmer, uncovered, until the skins crack and the chickpeas are very tender, about 1 hour.
- 4
Remove from the heat and drain, reserving the cooking liquid. In a food processor or blender, combine the chickpeas, the 1/2 cup lemon juice, the tahini, 3 Tbs. of the olive oil, the garlic, the salt and the cumin.
- 5
Process until a soft, creamy paste forms, adding a bit of the cooking liquid to loosen the texture, if necessary.
- 6
Taste and add more lemon juice and salt, if needed. Transfer the puree to a serving bowl and spread with the back of a spoon to form a shallow well.
- 7
Drizzle with the remaining 1 Tbs.olive oil. Sprinkle with the parsley and paprika. Garnish with the lemon wedges and olives and serve.
Notes and swaps
- Not assessed yet. Check each ingredient if you have an allergy.
