Quick Creamy Hummus

• 份量: 4 cups
• 总时间: 30 minutes

配料

3 15½-ounce cans chickpeas, drained, 2 cups liquid reserved

Kosher salt

1/4 teaspoon baking soda

1/2 cup tahini

1/4 cup lemon juice

1/8 teaspoon cayenne pepper

1-2 tablespoons extra-virgin olive oil

1 tablespoon chopped fresh flat-leaf parsley

1/2 teaspoon ground cumin, toasted

1/2 teaspoon sweet paprika

步骤

In a large saucepan, combine the chickpeas, the reserved chickpea liquid, ½ teaspoon salt, the baking soda and 3 cups water. Bring to a boil over high, then reduce to medium and simmer, stirring occasionally, until the chickpeas are very tender and their skins begin to fall off, 15 to 20 minutes.

Drain the chickpeas in a colander set in a large bowl; reserve ¾ cup of the chickpea cooking water. Let drain for about 1 minute. Set aside about 2 tablespoons of the chickpeas for garnish, then transfer the remainder to a food processor. Add ½ teaspoon salt, then process until completely smooth, about 3 minutes.

Stop the food processor and add the tahini. Process until the mixture has lightened and is very smooth, about 1 minute. Use a rubber spatula to scrape the sides and bottom of the processor bowl. With the machine running, add the reserved cooking liquid, the lemon juice and cayenne. Process until combined, about 1 minute. Taste and season with salt.

Transfer the hummus to a shallow serving bowl and use a large spoon to swirl a well in the center. Drizzle with the olive oil, then top with the reserved 2 tablespoons chickpeas, the parsley, cumin and paprika.