Classic Chickpea Hummus

Classic Chickpea Hummus
Za’atar, a Middle Eastern spice blend that usually contains a mix of dried thyme, sumac, and sesame seeds, is available at specialty stores or online. And while it's terrific on hummus, it's also totally optional—you can’t go wrong with a drizzle of good olive oil and a sprinkling of sesame seeds or just some flaky sea salt. Once you've got the base recipe down, here are four more ways to riff on it.
Author:
Cuisine: American
Recipe type: Main dish
Ingredients
  • 1 15½-oz. can chickpeas
  • 1 large lemon
  • 1 garlic clove
  • ½ cup tahini, well mixed
  • ¾ tsp. (or more) kosher salt
  • 10 cranks freshly ground black pepper
  • ¼ tsp. ground cumin
  • 3 Tbsp. extra-virgin olive oil, plus more for drizzling
  • Za’atar and/or sesame seeds (for serving)
Instructions
  1. Start by prepping all of your ingredients: Drain 15½ oz. chickpeas in a strainer or colander and rinse thoroughly. Let drain again while you do the other prep.
  2. Cut 1 lemon in half, remove any visible seeds, and squeeze juice into a small bowl. You should have 3–4 Tbsp.
  3. Smash 1 garlic clove with the flat side of your knife on a cutting board and remove peel. Continue to mash with side of knife until a paste forms. (You can also grate garlic on a microplane if you have one—you're just looking for a fine paste.)
  4. Combine drained chickpeas, 3 Tbsp. lemon juice, garlic, ½ cup tahini, ¾ tsp. salt, 10 cracks pepper, ¼ tsp. cumin, and 2 Tbsp. water in a food processor.
  5. Process until smooth, about 1 minute.
  6. With the motor running, stream in 3 Tbsp. oil, then continue to process until hummus is very light and creamy, about 1 minute longer. Taste and season with more salt, if needed.
  7. Transfer hummus to a shallow bowl, top with za’atar and/or sesame seeds, and drizzle with more oil.
Do Ahead: Hummus can be made 4 days ahead. Transfer to an airtight container and chill.

Watch the recipe video here:

So easy, you'll never buy hummus again. (via Basically)Make it: http://bonap.it/i988gjU

Posted by Bon Appétit Magazine on Sunday, January 27, 2019

Comments

comments

The Chef