Fast Hummus
The key to really good creamy, luscious Hummus according to my friend and Yotam Ottolenghi is to peel away the outer skin of the chick peas. Well this really wouldn’t be consistent with my description of Fast Hummus so I cheat a little and take off as many as I can in the time I have by rubbing them underwater and letting the skins float to the surface. This recipe is easy, quick and basic for those Greek meals that need a little hummus on the side.
Fast Hummus
Prep
Total
Yield 1 cup
Take the Chick Pea skins off or not...either way it is still great. If you have Roasted Garlic...even better
Ingredients
- 1 box Chick Peas, rinsed and drained
- 2 cloves Garlic or 4 cloves Roasted Garlic
- juice of 1/2 Lemon
- 3 tablespoons Tahini
- 2-3 tablespoons Olive Oil
- handful of Parsley
- 1/2 teaspoon Baharat Seasoning or Cumin
- Smoked Sea Salt & Pepper
Instructions
- Put the Chick Peas in a large bowl or pan with cold water
- Massage the Chick Peas, slipping off as many of the skins as you have time for
- Let them float to the top of the water and scoop off
- Add the Garlic and Parsley to a food processor and whirl a few times
- Add everything else except the Oil and pulse a few more times
- Add the Oil with the machine running until it is the consistency you like
- Season to taste
- Serve topped with Chives and a drizzle of Olive Oil
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