Tuesday, June 9, 2020

Creamy Hummus

Summer is the perfect time to eat more vegetables. And what better way to do that than with a delicious dip? This is probably the best hummus I've ever made, and I've made quite a few. But when I saw this recipe from the Barefoot Contessa, I knew it must be special.

This version of hummus does require a little more work - you boil the canned chickpeas in an effort to get them to release their skins. It's not hard work, it just requires time basically, but the time is well spent. You will end up with super creamy hummus. Super is not an overstatement. This is really creamy and SO delicious.

Hummus and veggies (and pita chips! don't forget the pita chips!) make a great appetizer or cocktail hour snack. And the leftovers at our house were eaten for days plain old carrots. Plain old carrots feel decadent with a dip like this.

So get out in the sunshine, have some friends over, make some wine slushies and this hummus, and you'll have a perfect little get together.

And if you're just making this to get the kiddos to eat more veggies, that's ok, too. (But still make the wine slushies for yourself! ha!)

Find more great ideas at Fabulous, Inspire Me, Tasty Tuesday, Hearth and Soul, Full Plate.

Creamy Hummus

2 cans chickpeas, rinsed and drained
1/2 tsp. baking powder
4 cloves garlic, finely grated on a rasp
1/3 cup freshly squeezed lemon juice, plus extra (2 lemons)
1/4 tsp. Tabasco
1/4 tsp. smoked paprika
1 Tbsp. kosher salt
1 tsp. pepper
1/2 cup tahini, stirred well
2 Tbsp. olive oil

Combine the chickpeas, baking powder and 6 cups water in a large saucepan, cover, and bring to a boil over high heat. Uncover, lower the heat, and simmer for 25 minutes, stirring occasionally.

Meanwhile, in a small measuring cup, combine the garlic and 1/3 cup lemon juice and then set aside.

Drain the water and the chickpea skins that float to the top, leaving the chickpeas in the pan. Add cold water, stir vigorously to loosen more skins, and drain off the water and skins that float to the top, again leaving the chickpeas in the saucepan. Do this 5 or 6 times, until most of the skins are drained off. Drain the chickpeas, setting aside 2 tablespoons for the garnish and place the rest in the bowl of a food processor fitted with the steel blade. Add the garlic/lemon mixture, Tabasco, paprika, 1/4 cup warm water, salt and pepper and process until very smooth. Add the tahini and olive oil and puree for one full minute, until creamy. Add 2 to 3 tablespoons of extra lemon juice (to taste), an additional 1 teaspoon salt, and enough warm water (1 tablespoon at a time) to make the hummus the consistency of thick yogurt.

Using a rubber spatula, spread the hummus on a large, flat, round serving plate, leaving a 2-inch border. Sprinkle the reserved chickpeas and drizzle with extra olive oil, sprinkle lightly with extra paprika, and serve with toasted pita triangles and crudite.

Recipe Source: Barefoot Contessa

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