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Hummus

  • Serves: n/a
  • Time required: 30 mins
  • Origin: Will Prinzi

Ingredients

  • 4 cups cooked chickpeas, cooled
  • 3 cloves garlic, microplaned
  • juice of 1/2 a lemon
  • 10 cumin seeds
  • 2 tsp some kind of umami (white soy sauce, boullion paste, dashi powder, vegemite, etc)
  • 8 oz tahini
  • salt, to taste
  • more lemon juice, to taste
  • toppings: olive oil, pine nuts, paprika, fresh chickpeas, harissa, etc.

Method

  1. Blend chickpeas (4 cups) in a food processor for 5 minutes. Add just enough aquafaba to get the mixture to blend well. You want it to be as thick as possible.
  2. Microplane garlic (3 cloves) into the lemon juice (1/2 lemon) and let sit until ready to use.
  3. Toast cumin seeds in a pan until they get 2 shades darker. Grind them with a mortar and pestle or spice grinder once cooled.
  4. Add lemon mixture, ground toasted cumin seeds (10 seeds), and umami (2 tsp) to the chickpeas and blend.
  5. Next add tahini (8 oz) and blend for 10 seconds. Tahini gets bitter if overblended.
  6. Season to taste with salt, lemon, more tahini, more cumin, or more umami. You want a nice balance of all these flavors.
  7. Top with your favorite toppings when ready to serve.