Ingredients:
1 (15 ounce) can chickpeas , drained and rinsed
½ cup pitted green olives , plus more for garnish
3 tbsp mild-tasting olive oil , plus more for serving
¼ cup tahini
3 tbsp fresh lemon juice
1 to 3 small garlic cloves
1 tsp finely-grated lemon zest
¾ tsp za'atar seasoning
1 tsp crushed red pepper flakes (optional, for a spicy kick)
¼ tsp smoked paprika
¼ tsp freshly-ground black pepper
¼ to ½ tsp fine sea salt
⅓ cup ice water
¼ cup flat-leaf parsley leaves , very finely chopped
Preparations
In
a food processor, combine the chickpeas, olive oil, tahini, lemon
juice, garlic, lemon zest, za’atar, smoked paprika, black pepper, salt,
and crushed red pepper flakes (if using). Process until a thick paste
forms with no large chickpea pieces, about 30 seconds. Stop the food
processor and scrape down the sides of the bowl as needed. Add the olives and process again until evenly blended, about 20 seconds. Taste the mixture and add additional salt, if needed. With
the food processor running, slowly drizzle in the ice water through the
feed tube. Process until the hummus turns lighter in color and takes on
a fluffy, whipped texture. You may not need the full amount of
water—stop when the hummus is smooth, airy, and scoopable. Transfer the hummus to a bowl and fold in the finely chopped parsley by hand until evenly distributed. Cover
tightly and refrigerate for 20 to 30 minutes, then taste again and make
any final adjustments to salt, lemon, or spice before serving. Spoon
the hummus into a serving bowl. Swirl the top with the back of a spoon,
drizzle with olive oil, and garnish with additional olives, chopped
parsley, and red pepper flakes, if desired. Serve with grilled pita wedges, pita chips, crackers, or crudités.
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