Adapted from Michael Solomonov (Chef & Owner of Zahav Restaurant) & Steve Cook's 5 Minute Hummus on Food52 Genius Recipes.
Let the food processor do the heavy lifting for dinner. Homemade hummus with lots of Roasted Garlic Achaar, crispy chickpeas and toasted naan is my kind of dinner party.
Makes 2 cups
Ingredients
1 teaspoon Roasted Garlic Achaar, plus more for serving
1 tablespoon lemon juice
1 cup tahini, preferably Seed & Mill or Soom which are more creamy and smooth
1/2-3/4 cup ice water water
1 14-oz can chickpeas
1 1/2 teaspoons Kosher salt, or to taste
Method
In a food processor, blend garlic achaar, lemon juice, and tahini until smooth like peanut butter.
Stream in the ice water, a little at a time, with the motor running. Process just until smooth and creamy and lightens to color of dry sand.
Add chickpeas and process for about 3 minutes, scraping down the bowl periodically until the chickpeas are completely blended and the hummus is smooth and uniform in color.
Season with salt to taste and serve on a platter of choice.
Top with olive oil, garlic achaar, and a sprinkle of parsley and optional crispy chickpeas.
Tips
To make the crispy chickpeas, drain and pat completely dry a regular 14-oz can of chickpeas. Lay them down on a parchment lined baking sheet and mix with a drizzle of olive oil and salt. Bake at 425F for 20-30 minutes until golden and crunchy. Season chickpeas with spices like cumin, paprika or garam masala. I love to top my curries and salads with them and they're also amazing alone as a snack!
For Serving
Good Olive Oil
Roasted Garlic Achaar, to taste
Parsley, roughly chopped
Crispy Chickpeas, optional - store-bought or use recipe below
In this recipe
