Photo coming — honest color until the dish is shot
Hummus
15 min Middle Eastern 2 cups 🥗 Fresh & bright🧀 Rich & creamy GF
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| 1 can (240 g) chickpeas — drained, liquid saved | blend 1 minscrape down once | blend until whipped1–2 min more — it should lighten in color | serveswoosh into a bowl, olive oil in the grooves |
| ⅓ cup (80 g) tahini | |||
| 3 Tbs (45 mL) lemon juice | |||
| 1 clove (3 g) garlic | |||
| ¾ tsp (4.5 g) salt | |||
| ½ tsp (1 g) ground cumin | |||
| 3 Tbs (45 mL) ice water | |||
| 2 Tbs (30 mL) olive oil — to finish | |||
Ingredients — tap to check off as you gather
- 1 can (240 g) chickpeas — drained, liquid saved
- ⅓ cup (80 g) tahini
- 3 Tbs (45 mL) lemon juice
- 1 clove (3 g) garlic
- ¾ tsp (4.5 g) salt
- ½ tsp (1 g) ground cumin
- 3 Tbs (45 mL) ice water
- 2 Tbs (30 mL) olive oil — to finish
Steps
- Blend 1 min (scrape down once) — 1 can (240 g) chickpeas, ⅓ cup (80 g) tahini, 3 Tbs (45 mL) lemon juice, 1 clove (3 g) garlic, ¾ tsp (4.5 g) salt, ½ tsp (1 g) ground cumin.
- Blend until whipped (1–2 min more — it should lighten in color) — the blend 1 min from step 1, 3 Tbs (45 mL) ice water.
- Serve (swoosh into a bowl, olive oil in the grooves) — the blend until whipped from step 2, 2 Tbs (30 mL) olive oil.
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