Hummus
Schullo Tahini is perfect for this really easy recipe for hummus. The garnish is key, just like in the photo, as the Extra Virgin Olive Oil, such as Rangihoua Estate from New Zealand, drizzled on top gives it a super fine flavor and highlights the earthy taste.
Ingredients
Yield: 6 to 8 servings
- 2 cups drained well-cooked or canned chickpeas, cooking liquid reserved if possible
- ½ cup Schullo Sesame Tahini, with some of its oil
- ¼ cup extra virgin olive oil – Rangihoua Estate from New Zealand
- 2 cloves peeled garlic, or to taste
- Juice of 1 lemon, plus more as needed
- Salt and freshly ground black pepper
- 1 tablespoon ground cumin or paprika, or to taste, plus a sprinkling for garnish
- Chopped fresh parsley leaves for garnish
Preparation
Step 1
Put the chickpeas, tahini, cumin or paprika, oil, garlic and lemon juice in a food processor, sprinkle with salt and pepper and begin to process; add chickpea-cooking liquid or water as needed to produce a smooth purée.
Step 2
Taste and adjust seasoning, adding more salt, pepper or lemon juice as needed. Serve, drizzled with some olive oil and sprinkled with a bit of cumin or paprika and some parsley.
Courtesy NY Times Cooking.