Ariso Recipes
Creamy Chickpea Hummus
Last update date: February 24, 2012
Creamy chickpea hummus, a silky blend of chickpeas, tahini, and lemon juice. Enhanced with garlic and a hint of zest. Drizzled with olive oil, adorned with pine nuts, paprika, and cumin. A delightful dip with a Mediterranean touch.
10 minutes.
International
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Ingredients
5
How To Cook?
1
Start by setting aside 2 tablespoons of chickpeas for garnishing.
2
Place the remaining chickpeas in a large bowl. pour enough boiling water over them to cover them by a couple of inches. allow them to sit for 15 minutes, then drain and immediately transfer the warmed chickpeas to a food processor. process them for about 5 minutes until a smooth paste forms.
3
Add tahini, lemon juice, lemon zest, salt, and garlic to the food processor. process for about a minute, ensuring that the garlic is well incorporated. while the machine is still running, gradually pour in the ice water and let it run for at least 5 minutes (set a timer as it might take longer than expected!). taste the hummus for seasoning and adjust accordingly by adding more tahini, lemon juice, salt, or garlic if desired.
4
To serve the hummus, spoon it onto a plate or a flat bowl. use the back of the spoon to create decorative waves resembling sand dunes, leaving a big pool in the center. drizzle some extra virgin olive oil into the center pool, avoiding using too much. scatter the reserved chickpeas and pine nuts over the center of the hummus. sprinkle paprika and ground cumin at intervals around the perimeter. add a dash of olive oil on top. finish by sprinkling lemon zest over the hummus. it's best served at room temperature, and if it becomes too thick when refrigerated, simply stir in a couple of teaspoons of warm water to loosen it up.
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