The Best Hummus Recipe
This complex tasting, yet easy to make hummus recipe will have you leaving the store-bought hummus on the shelves with it’s bold flavors, smooth texture, and refreshingly tangy finish.
- 31 ounces (2 small cans) canned chickpeas/garbanzo beans
- 4 tablespoons of chickpea brine (liquid in the can)
- 2 tablespoons garlic confit
- ½ cup tahini (sesame seed paste)
- The zest and juice of 3 lemons
- ⅓ cup extra-virgin olive oil
- Salt to taste
- 1 small yellow onion (peeled + julienne cut)
- 2 tablespoons ground cumin
- 1 tablespoon ground coriander
To Garnish the Hummus
- Garlic confit
- Extra-virgin olive oil
- Open your cans of chickpeas and strain off the brine from the can, reserving about 4 tablespoons for pureeing. Transfer them to a large bowl, add the reserved liquid, and set aside.
- In the meantime, you will cut and caramelize your yellow onion. Julienne (knife cut) your yellow onion by cutting the ends of the onion off, cutting it in half, (through the core) and peeling both halves. Then, with the onion sitting flat side down on the cutting board, cut the onion into strips parallel to the core so you are left with thin onion strips.
- Put a large saute pan on the stove and heat it using the high heat setting.
- Once the pan is hot, about 1 minute, dd about 1 teaspoon of cooking oil to the pan and add the cut onions. Turn the heat down to medium-low and continue to cook the onions, moving them occasionally, for about 5 minutes or until they all start to look golden.
- When the onions start to become golden with subtle char on the ends, add about ⅓ cup of water to the pan to deglaze and continue cooking on medium-low heat until all of the liquid has evaporated and the onions are a dark gold color and appear slightly translucent.
- Once the liquid has evaporated and the onions are caramelized, turn the heat down to the lowest setting, add the ground cumin and coriander to the onions, along with the garlic confit, and stir to coat the onions. Continue to cook the onions, toasting the ground spices for 1-2 minutes until you can smell them.
- After 1-2 minutes, add the onions with the garlic and spices to the bowl with the chickpeas from earlier.
- Add the tahini, zest and juice of the lemons, salt and olive oil and toss everything together to combine.
- Using a food processor, puree the mixture until it feels smooth when you taste it.
- After all of the hummus is pureed, mix everything together and season to your liking with salt and additional lemon if necessary.
- Garnish by adding a “pile” of garlic confit into the center of the hummus and drizzle with garlic confit oil or extra-virgin olive oil and sprinkle with paprika.
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