This delicious and creamy hummus recipe is from Jeff Crump and Bettina Schormann's beautiful cookbook Earth to Table Every Day.
Yields8 ServingsPrep Time15 minsCook Time5 minsTotal Time20 mins
Hummus
19ozchickpeas, (from 19oz/540mL tin), rinsed
¼cuptahini
¼cupextra-virgin olive oil, plus more for garnish
2cloves
2lemons worth of juice and zest
1Tbspsmoked paprika, plus more for garnish
1tspground cumin
kosher salt and freshly ground pepper, to taste
Fried Chickpeas
½cupolive oil
1cupcanned chickpeas, rinsed and dried well
1clove garlic
kosher salt and freshly ground pepper, to taste
1tspsweet paprika
1Tbspfresh basil, chopped
1
HUMMUS
In a food processor, combine the chickpeas, tahini, olive oil, garlic, lemon juice, paprika, cumin, and salt and pepper to taste. Process until smooth. Add a little cold water if needed to produce a smooth purée. Taste and adjust seasoning, adding more salt, pepper, or lemon juice if needed. Transfer the hummus to a serving dish.
2
FRIED CHICKPEAS
Heat the olive oil in a medium skillet over high heat. Add the chickpeas carefully, as they will spit and spatter. The chickpeas should be in 1 layer so each on is in contact with the pan. Fry for 3 minutes, swirling the pan occasionally. Add the garlic and cook for another 2 minutes, being careful not to let the garlic burn. A bit of browning on the chickpeas is okay. Drain the chickpeas, discarding the oil.
In a small bowl, season the fried chickpeas with salt and pepper, toss with the paprika and basil. (The fried chickpeas will keep, covered at room temperature, for a few days.)
3
ASSEMBLY
Drizzle the hummus with olive oil, sprinkle with paprika and lemon zest, and garnish with fried chickpeas and parsley. Hummus will keep, covered in the refrigerator, for about 1 week.
In a food processor, combine the chickpeas, tahini, olive oil, garlic, lemon juice, paprika, cumin, and salt and pepper to taste. Process until smooth. Add a little cold water if needed to produce a smooth purée. Taste and adjust seasoning, adding more salt, pepper, or lemon juice if needed. Transfer the hummus to a serving dish.
2
FRIED CHICKPEAS
Heat the olive oil in a medium skillet over high heat. Add the chickpeas carefully, as they will spit and spatter. The chickpeas should be in 1 layer so each on is in contact with the pan. Fry for 3 minutes, swirling the pan occasionally. Add the garlic and cook for another 2 minutes, being careful not to let the garlic burn. A bit of browning on the chickpeas is okay. Drain the chickpeas, discarding the oil.
In a small bowl, season the fried chickpeas with salt and pepper, toss with the paprika and basil. (The fried chickpeas will keep, covered at room temperature, for a few days.)
3
ASSEMBLY
Drizzle the hummus with olive oil, sprinkle with paprika and lemon zest, and garnish with fried chickpeas and parsley. Hummus will keep, covered in the refrigerator, for about 1 week.
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