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Classic Creamy Hummus
5 min
10 min
Serves: 10
Steps
- Add all ingredients for the hummus to a high powered blender. A standard blender will not achieve desired consistency. If you do not have a high powered blender a food processor can be used. However, if a food processor is used all chickpea skins will need to be removed or you will end up with dry grainy hummus. (No Good).
- Once all ingredients are added, start to blend on at a low speed until ingredients are mixed together. Slowly increase the speed, and blend on high for 5 minutes until smooth and creamy. You may need to use your tamper. If the hummus appears to be too dry and isn’t blending nicely, add more reserved chickpea liquid 1 tbsp at a time. A little bit will go a long way.
- Every brand of canned chickpeas contains different levels of sodium. Adjust the salt to your liking. If the hummus tastes a little “flat” try adding more salt and a bit more lemon juice and blend again.
- To serve, use the back of a spoon to spread the hummus out into a shallow bowl, drizzle with olive oil and sprinkle with chopped flat leaf parsley, paprika and za’atar. Serve with warm pita and plenty of seasonal vegetables.
Originally published at themodernproper.com. Reproduced for personal collection.
