Steps to Prepare Thomas Keller Hummus

Hey everyone, it’s Louise, welcome to my recipe site. Today, we’re going to prepare a distinctive dish, hummus. One of my favorites food recipes. For mine, I am going to make it a bit tasty. This is gonna smell and look delicious.

Hummus is one of the most well liked of recent trending meals on earth. It is simple, it’s fast, it tastes yummy. It’s enjoyed by millions daily. They’re nice and they look wonderful. Hummus is something which I have loved my whole life.

To get started with this recipe, we have to first prepare a few ingredients. You can cook hummus using 14 ingredients and 7 steps. Here is how you can achieve that.

The ingredients needed to make Hummus:

1. Prepare Part 1
2. Take 1 can (15 ounces) chickpeas, rinsed and drained, or 1 ½ cups cooked chickpeas
3. Get 1/2 teaspoon baking soda (if you’re using canned chickpeas)
4. Get Part 2
5. Get 1/4 cup lemon juice (from 1 ½ to 2 lemons), more to taste
6. Get 1 medium-to-large clove garlic, roughly chopped
7. Prepare 1/2 teaspoon fine sea salt, to taste
8. Take Part 3
9. Get 1/2 cup tahini
10. Prepare 2-4 tablespoons ice water, more as needed
11. Prepare Part 4
12. Get 1/2 teaspoon ground cumin
13. Get 1 tablespoon extra-virgin olive oil
14. Prepare Any of the following garnishes: drizzle of olive oil or zhoug sauce, sprinkle of ground sumac or paprika, chopped fresh parsley

Steps to make Hummus:

1. Place the chickpeas in a medium saucepan and add the baking soda. Cover the chickpeas by several inches of water, then bring the mixture to a boil over high heat. Continue boiling, reducing heat if necessary to prevent overflow, for about 20 minutes, or until the chickpeas look bloated, their skins are falling off, and they’re quite soft. In a fine-mesh strainer, drain the chickpeas and run cool water over them for about 30 seconds. Set aside (no need to peel the chickpeas for this recipe!).
2. Meanwhile, in a food processor or high-powered blender, combine the lemon juice, garlic and salt. Process until the garlic is very finely chopped, then let the mixture rest so the garlic flavor can mellow, ideally 10 minutes or longer.
3. Add the tahini to the food processor and blend until the mixture is thick and creamy, stopping to scrape down any tahini stuck to the sides and bottom of the processor as necessary.
4. While running the food processor, drizzle in 2 tablespoons ice water. Scrape down the food processor, and blend until the mixture is ultra smooth, pale and creamy. (If your tahini was extra-thick to begin with, you might need to add 1 to 2 tablespoons more ice water.)
5. Add the cumin and the drained, over-cooked chickpeas to the food processor. While blending, drizzle in the olive oil. Blend until the mixture is super smooth, scraping down the sides of the processor as necessary, about 2 minutes. Add more ice water by the tablespoon if necessary to achieve a super creamy texture.
6. Taste, and adjust as necessary—I almost always add another ¼ teaspoon salt for more overall flavor and another tablespoon of lemon juice for extra zing.
7. Scrape the hummus into a serving bowl or platter, and use a spoon to create nice swooshes on top. Top with garnishes of your choice, and serve. Leftover hummus keeps well in the refrigerator, covered, for up to 1 week.

So that’s going to wrap it up for this exceptional food hummus recipe. Thanks so much for reading. I am confident that you will make this at home. There’s gonna be more interesting food in home recipes coming up. Remember to bookmark this page on your browser, and share it to your loved ones, colleague and friends. Thanks again for reading. Go on get cooking!