Recipe: Perfect Homemade Hummus with Raw Vegetables
Summary: Homemade hummus perfectly seasoned with caramelized shallots and garlic, warm spices and a shot of lemon juice. Use fresh vegetable dippers.
- 3 tablespoons extra virgin olive oil, plus additional
- 1 large shallot, peeled and finely minced
- 4 fat garlic cloves, divided use
- 16-19 ounces no- or low-salt cooked garbanzo beans
- 3 tablespoons tahini (sesame seed paste)
- 2-3 tablespoons fresh lemon juice
- 1 teaspoon ground cumin
- 1/2 teaspoon ground coriander
- 1/8 teaspoon kosher salt
- For dipping: Toasted pita bread wedges or vegetables (beet slices, radish slices, broccoli florets, carrot sticks, cherry tomatoes)
- Add 3 tablespoons olive oil to a skillet. Sauté shallots for 5 or so minutes, until lightly brown. Add 3 pressed garlic cloves and sauté for another minute or two.
- Add contents of skillet, including oil, to the bowl of a food processor. Add garbanzo beans, tahini, lemon juice, cumin, coriander and salt. Whirl for a minute or so until it forms a paste, adding another tablespoon of olive oil and 1 tablespoon of water if needed to get it moving. Press the final garlic clove and add it, whirling for another 30-60 seconds, adding another tablespoon of water if you need to, for proper consistency. The final result should be like thick paste or frosting.
- Taste and adjust seasonings, adding another pinch of salt if needed, or more lemon juice, of even more garlic if you like it that way. The final result should be to your liking! Feel free to add another tablespoon of water if it isn’t a loose enough puree for you.
- Transfer to a serving bowl, and surround with vegetable dippers.
- Serves 6-8.
Recipe by Dorothy Reinhold | Shockingly Delicious
Preparation time: 15 minutes
Cooking time: 8 minutes
Diet type: Vegetarian, vegan
Diet tags: High protein
Number of servings (yield): 6-8
Culinary tradition: Middle Eastern
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