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ALL OF THE BEANS.
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Traditional Hummus
Recipe created for Bush's® by Brandy O'Neil, author of cooking blog "The Nutmeg Nanny." Whether it’s your first time making hummus or the hundredth, you can’t go wrong with this classic recipe.
- Temps de préparation
10 Min
- Pour
1-2
Ingrédients
- 1 (16 oz) can Bush's® Chickpeas, drained and rinsed
- 3 cloves garlic, crushed
- 1 lemon, juiced
- 1 lemon, zested
- ¼ cup tahini
- 2 Tbsp extra virgin olive oil
- 2 Tbsp water
- Kosher salt, to taste
- Black Pepper, to taste
- 2 Tbsp toasted pine nuts
- 1 Tbsp minced fresh parsley
- ½ tsp sumac
- ¼ tsp red pepper flakes
Instructions de cuisson
- 1MÉLANGER
In food processor, add chickpeas, garlic, lemon juice, lemon zest, tahini, 2 tablespoons olive oil, water and pinch of kosher salt and black pepper.
- 2RÉDUIRE EN PURÉE
Put the lid on your food processor and puree until smooth and creamy. Once hummus is creamy, stop food processor and taste hummus. Add more kosher salt if necessary.
- 3GARNIR
Add hummus to serving plate or bowl and top with pine nuts, parsley, sumac and red pepper flakes. Drizzle top with a little extra olive oil.
- 4NOTE
To make this hummus sesame free, substitute cashew butter for tahini.