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This delicious and creamy hummus recipe is from Jeff Crump and Bettina Schormann's beautiful cookbook Earth to Table Every Day.



Yields1 Serving
Prep Time15 minsCook Time5 minsTotal Time20 mins

Hummus
 19 oz 1 can chickpeas, 19oz/540mL, rinsed`
 ¼ cup tahini
 ¼ cup extra-virgin olive oil, plus more for garnish
 2 cloves
 2 lemons worth of juice and zest
 1 Tbsp smoked paprika, plus more for garnish
 1 tsp ground cumin
 kosher salt and freshly ground pepper, to taste
Fried Chickpeas
 ½ cup olive oil
 1 cup canned chickpeas, rinsed and dried well
 1 clove garlic
 kosher salt and freshly ground pepper, to taste
 1 tsp sweet paprika
 1 Tbsp fresh 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.


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Ingredients

Hummus
 19 oz 1 can chickpeas, 19oz/540mL, rinsed`
 ¼ cup tahini
 ¼ cup extra-virgin olive oil, plus more for garnish
 2 cloves
 2 lemons worth of juice and zest
 1 Tbsp smoked paprika, plus more for garnish
 1 tsp ground cumin
 kosher salt and freshly ground pepper, to taste
Fried Chickpeas
 ½ cup olive oil
 1 cup canned chickpeas, rinsed and dried well
 1 clove garlic
 kosher salt and freshly ground pepper, to taste
 1 tsp sweet paprika
 1 Tbsp fresh basil, chopped

Directions

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.

Creamy Hummus with Fried Chickpeas