Creole-Style Hummus recipe

Creole-Style Hummus recipe

Description

A bold take on an iconic Lebanese dish. The perfect balance of flavor and sweetness, this spicy twist on traditional hummus promises to delight everyone from the thrill seekers to the more delicate palates.

Description

A bold take on an iconic Lebanese dish. The perfect balance of flavor and sweetness, this spicy twist on traditional hummus promises to delight everyone from the thrill seekers to the more delicate palates.

Ingredients:



1 can (19 oz.) chickpeas, rinsed and drained
Cold water
1/2 teaspoon baking soda
1/2 teaspoon turmeric
1/2 teaspoon grated fresh ginger
1/2 teaspoon allspice
2 cloves garlic
1/2 cup tahini*
3 large ice cubes water
3 tablespoons freshly squeezed lemon juice
Salt and pepper, to taste
Extra-virgin olive oil, for serving
Paprika, for serving
Chopped fresh parsley, for serving

Instructions:

In a saucepan, place the rinsed and drained chickpeas. Cover with cold water to come 2 inches above the chickpeas.

Add the baking soda. Bring to a boil and cook for 15 to 20 minutes or until the chickpeas are very tender. Let cool for an hour before rubbing them with your fingers to loosen the skins, which will float easily to the top of the water. Skim the skins from the water with a slotted spoon and discard.

Drain and dry the chickpeas as thoroughly as possible. Transfer the chickpeas to a
food processor or blender and process until fine, like breadcrumbs, scraping down the sides as necessary, about 30 seconds total.

Add the garlic, turmeric, ginger, allspice, tahini, ice cubes, lemon juice, salt and pepper. Purée until smooth, for about 5 minutes. Scrape down the sides a few times.

Transfer to a serving dish. Sprinkle with parsley and drizzle with olive oil. Sprinkle with paprika.

* Tahini is made from toasted sesame seeds that have been reduced to a creamy,
almost liquid consistency. You can find it in the nut butter aisle at the grocery store.

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