Classic Hummus
by Daniela MoltaThis classic hummus recipe from New York Times Cooking is very versatile - try it with carrots, celery, pita, bread, on a sandwich or salad.
Classic Hummus
Category
Snack
This classic hummus recipe from New York Times Cooking is very versatile - try it with carrots, celery, pita, bread, on a sandwich or salad.
Original recipe: https://cooking.nytimes.com/recipes/12703-hummus
Ingredients
-
1/4 cup Domaine Lachaal extra virgin olive oil
2 cups drained well-cooked or canned chickpeas, cooking liquid reserved if possible
1/2 cup tahini
2 cloves peeled garlic
- Juice of 1 lemon
- Salt and freshly ground black pepper
1 tablespoon ground cumin or paprika, or to taste, plus a sprinkling for garnish
Directions
Put the chickpeas, tahini, cumin or paprika, oil, garlic and lemon juice in a food processor, sprinkle with salt and pepper and begin to process; add chickpea-cooking liquid or water as needed to produce a smooth purée.
- Taste and adjust seasoning, adding more salt, pepper or lemon juice as needed. Serve, drizzled with some olive oil and sprinkled with a bit of cumin or paprika and some parsley.