Happy Hour with Tom Brady :: Creamy Hummus |
Author: adapted from Food:What the Heck Should I Cook?
- 2 (15 oz) cans chickpeas, drain and reserve liquid
- 1 cup tahini
- Juice of 3 lemons, plus more to taste
- 5 cloves garlic, peeled
- 2 tsp ground cumin, plus additional for garnish
- 1 tsp Himlayan salt
- 3 Tbs extra virgin olive oil
- additional olive oil, sea salt and pepper
- Crunchy Chickpeas (optional)
- Drain the chickpeas, reserving the liquid. Rinse and drain.
- Place the chickpeas and ⅓ cup chickpea liquid, the tahini, lemon juice, garlic, cumin and salt in a food processor. Blend until well combined. While blending, slowly drizzle in the olive oil and any additional liquid to create a creamy consistency.
- Serve the hummus in a bowl with an extra drizzle of olive oil on top. Sprinkle with additional cumin(optional), sea salt and fresh ground pepper. Top with crispy chickpeas (optional).
- Store in airtight container in the refrigerator for up to a week.
You can make your own
crunchy chickpeas or purchase in the salty snack section at your grocer. There are many flavors available.
Recipe by Raisin & Fig at https://www.raisinandfig.com/creamy-hummus/
3.5.3251