Creamy Hummus
Inspired by Ottolenghi’s hummus method, this creamy hummus is bright and light in flavor and light on the tahini, and a perfect base for, well anything.
Servings 5 people
Equipment
- 1 Food Processor
Ingredients
- 2 cans chickpeas drained, skins removed
- 2 cardamon pods
- 1/2 cup chickpea cooking liquid read below
- 1 clove garlic
- 1/4 cup tahini
- 1/2 lemon approx 2 tsp juice
- salt
- olive oil optional
Instructions
- Drain and remove skins from chickpeas * read passage above for easy teqnique.
- In a small pot add 4 cups of water, cardamon pods, and a heavy pinch of salt. Once at a boil add the chickpeas, water should cover the chickpeas. Cook for 15 minutes then reserve 1/2 cup + of the cooking liquid (always good to reserve a few extra tbsp).
- In a food processor add the drained cooked chickpeas, 1/2 cup of the cooking liquid, lemon juice, garlic, tahini and a small pinch of salt.
- For a more rustic texture, yet still smooth process on low for 10 minutes. For a light, super smooth, and airy texture process on high for 13-15 minutes. Serve right away or store in the fridge for 3-5 days.