Ultra Creamy Hummus
Equipment
Ingredients
Hummus Base
canned chickpeas (drained, rinsed)
2 can
tahini (smooth)
3 tbsp
garlic cloves (peeled)
3 cloves
fresh lemon (juiced)
1 piece
chickpea liquid (reserved)
1 shot
ice cubes (frozen)
4 cubes
olive oil (extra virgin)
2 tbsp
strained yogurt (thick)
1 tbsp
salt
1 tsp
black pepper (ground)
0.5 tsp
cumin (ground)
0.5 tsp
Topping
pitted olives (pitted)
10 pcs
parsley (chopped)
2 tbsp
olive oil (extra virgin)
1 tbsp
parmesan cheese (grated)
2 tbsp
black pepper (ground)
0.25 tsp
Instructions
Prepare chickpeas
Drain and rinse the chickpeas, reserving one shot of the liquid for blending.
Blend the base
Add chickpeas, tahini, garlic, lemon juice, chickpea liquid, ice, olive oil, strained yogurt, salt, pepper, and cumin to a blender and blend until ultra-smooth.
Prepare topping
Finely chop the olives and parsley, then mix with olive oil, grated parmesan, and black pepper.
Serve
Transfer the creamy hummus to a serving plate, create a small well in the center, and spoon the olive-parmesan topping over the top.
Original recipe
Storage
Store in an airtight container. If the hummus becomes too thick after refrigerating, stir in a teaspoon of water or olive oil before serving.
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