1. 2 cups cooked skinless chickpeas, cooking liquid reserved
  2. ½ cup tahini (well-stirred before measuring)
  3. ½-1 cup chickpea cooking liquid, as needed, or cold water
  4. 1 garlic clove, minced
  5. ½ t. kosher salt
  6. juice of 1 lemon
  1. In a food processor or blender, puree the chickpeas and garlic until a thick paste forms (the paste will ball up a bit). With the machine running slowly add the tahini, ½ t. salt, and the lemon juice. Then slowly add the cooled cup of cooking water or cold tap water (use water if your chickpeas are canned) until the hummus is very smooth and light, holding back on a little water and tasting the hummus as you go; you may not need all of it. Taste and add more salt and lemon if needed.
  2. Place the hummus in a bowl, cover, and refrigerate for up to a week. Bring the hummus back to room temperature for about 30 minutes before serving, reviving it with a bit more lemon juice if needed.
Adapted from Rose Water & Orange Blossoms
Adapted from Rose Water & Orange Blossoms
Marcel's Culinary Experience https://www.marcelsculinaryexperience.com/

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