Hummus Tahini

Ingredients

• 2 can Chickpeas (15 oz each, drained and rinsed, or 2 cups cooked chickpeas)
• 1/3 cup Tahini (well-stirred before measuring)
• 2 cloves Garlic (minced)
• 3 tbsp Lemon juice (fresh)
• 1/4 cup Ice water (cold, added gradually)
• 1/4 cup Parsley (fresh, finely chopped)
• Salt (to taste)
• White pepper (to taste)
• 2 tbsp Extra virgin olive oil (for finishing drizzle)

Instructions

1. 1

   Add the drained chickpeas, tahini, minced garlic, and lemon juice to a food processor. Pulse 5–6 times to break down the chickpeas and combine the ingredients.

2. 2

   With the processor running, add the ice water slowly through the feed tube, 1 tablespoon at a time. Stop and scrape down the bowl between additions. The mixture will transform from grainy to creamy as you blend—this takes 2–3 minutes total.

3. 3

   Once the hummus reaches a silky, spreadable consistency (thicker than yogurt, lighter than peanut butter), stop blending. Taste and season with salt and white pepper.

4. 4

   Transfer to a shallow serving bowl. Use the back of a spoon to create a gentle well in the center, then drizzle with olive oil and scatter the fresh parsley over the top.

5. 5

   Serve immediately at room temperature, or cover and refrigerate for up to 4 days. Bring to room temperature before serving for the best flavor and texture.

• Classic Hummus

  10 minMiddle Eastern
• 

  Warm Beluga Lentil Salad with Blistered Cherry Tomatoes, Wilted Kale, and Tahini

  25 minMiddle Eastern
• 

  Spiced Lentil and Walnut Cakes with Sautéed Mushrooms and Zhoug Yogurt

  60 minMiddle Eastern
• 

  Seed & Nut Halva

  35 minMiddle Eastern