Ottolenghi Cheater Hummus
A fast Take on a basic recipe that’s anything but basic.
I’ve always been a fan of Mediterranean cuisine, so falling in love with the food of Yotam Ottolenghi was hardly a leap for me. But for as much as I love his cooking, I still like to find my own take on his recipes, and his basic hummus is no different.
Some days I can barely remember to stock the essential supplies in my pantry let alone plan for recipes that need overnight preparation and more prep the next day. My cheater version of Yotam’s basic hummus recipe also goes for ease and efficiency and calls for slightly more manageable portions for serving 2-4 people with delicious results every time. —CFG
Ingredients
1 can of chickpeas, rinsed and drained
1 cup of tahini
Freshly squeezed juice of 1 lemon
1-2 cloves of fresh garlic, minced
1/2 cup of ice water
Salt and pepper to taste
Freshly chopped parsley and chives
Olive oil
Directions
Rinse and drain 1 can of chickpeas. Place into a food processor and blend until a thick paste forms.
With the machine on, add in 1 cup of tahini, the juice of 1 lemon, 1-2 minced garlic cloves, and a large pinch of ground sea salt.
Slowly drizzle in up to 1/2 a cup of ice water until a smooth paste is created (~ 3-4 minutes).
Stop the processor and add additional salt to taste as you prefer.
Transfer the hummus to a serving plate and drizzle a generous amount of high-quality olive oil on top. Add freshly cracked pepper and finish with roughly chopped fresh parsley and chives.
Serve with pita, crackers, or fresh vegetables and enjoy!
