Herb Hummus — Ultra-Creamy Whipped Chickpeas
This is the hummus that ruins store-bought versions for you (maybe forever) — whipped up with a generous amount of tahini and a full cup of fresh herbs, so it's more green than beige. Give the food processor its full three minutes and don't rush the process — that's the whole secret.
Equipment
Ingredients
Yield: 3 cups (1/4 cup per serving)
- 2 cups cooked chickpeas or 2 15-ounce cans chickpeas (drained)
- 1 plump chopped garlic clove
- ½ cup tahini paste
- ¼ cup lemon juice plus more if needed
- 1 cup fresh herbs - I like a mix of cilantro, basil and parsley
- 2 tablespoons extra-virgin olive oil
- 1½ teaspoons ground cumin optional
- Fine sea salt
- Ice cold water as needed
Garnish
- Paprika, smoked or sweet
- Extra virgin olive oil
Instructions
Make the hummus
- Put the chickpeas in a food processor. Add 1 plump chopped garlic clove, ½ cup tahini paste, ¼ cup lemon juice, fresh herbs, 2 tablespoons extra-virgin olive oil, 1½ teaspoons ground cumin and 1½ teaspoons salt.
- Puree the mixture for least 3 minutes, dribbling in cold water 2 tablespoons at a time until the hummus is velvety smooth.
- To serve, scoop some hummus onto a shallow bowl or plate and spread it out with the back of a spoon. To garnish, dust with paprika and drizzle with olive oil.
Notes
This hummus tastes best freshly made, but it holds well refrigerated for up to 5 days.
To cook chickpeas in an Instant Pot or pressure cooker:
- Put a half pound of dried, unsoaked chickpeas in the pressure cooker pot.
- Cover with 6 cups water and add 1 teaspoon salt.
- Cook on high pressure 42 minutes, releasing the pressure naturally. Drain and cool.
Nutrition
Calories: 82kcalCarbohydrates: 3gProtein: 2gFat: 8gSodium: 4mgFiber: 1gSugar: 0.1g
