Chef's Quick Tip: Hummus
Chef and author Anna Francese Gass shows Tina Redwine how to make a great Mediterranean-style family recipes.
Prep time: 15 minutes
Total time: 15 minutes
1 (1-pound, 13-ounce/822-g) can chickpeas, drained, with 1 cup (240 ml) liquid reserved (see Note; Lucy prefers Goya)
½ cup (120 ml) tahini, mixed if separated
¼ teaspoon coarse salt
2 garlic cloves, chopped
Juice of 2 lemons (about ¼ cup/60 ml)
Pitted black olives
Extra-virgin olive oil
Note: If your saved hummus thickens overnight, you can stir in a few tablespoons of the reserved chickpea liquid to bring it back to your desired consistency.
Place the chickpeas, tahini, salt, half of the garlic, and half of the lemon juice in a food processor. Pulse for 2 minutes. Add more chickpea liquid until mixture is smooth.
Scrape down the sides and taste. Add more of the lemon juice or garlic as desired. Pulse to incorporate.
To serve, scoop the hummus onto a large serving dish. Arrange the olives around the edge of the dish and sprinkle the hummus with chopped parsley and a drizzle of oil. Serve with pita bread.
Anna Francese Gass
Author of Heirloom Kitchen