Makes approximately 1 1/2 cups of fresh hummus | 4 servings
Inspired by Yotam Ottolenghi + Created from years of making hummus
1 1/2 cups hydrated garbanzo beans/chickpeas (this is approximately 1 can), drained (reserve water brine)
2 tablespoons tahini (sesame paste)
1 small head of roasted garlic, recipe from Love & Lemons
2 tablespoons preserved lemon paste, recipe from Yotam Ottolenghi
1/4 teaspoon fresh lemon thyme
Sea salt + fresh cracked pepper
Glug of really good extra virgin olive oil
Really good extra virgin olive oil
Flaky sea salt
1 teaspoon fresh parsley, minced
1 teaspoon fresh chives, minced
1 teaspoon fresh cilantro, minced
Pinch of lemon zest
1) Prepare the preserved lemon paste. Get the recipe here. While the lemons are simmering, make some roasted garlic. Get the recipe here. Note: I love to add a few sprigs of savory herbs like rosemary, thyme, and marjoram with the garlic for a little extra aromatic flavor.
2) Drain the hydrated garbanzo beans reserving the liquid to help thin the hummus, as needed. Place in a high-powered blender with tahini, lemon paste, 5-6 roasted garlic cloves, thyme, freshly cracked pepper + a small pinch of sea salt. Blend at high speed until smooth, scraping down the sides if needed. If the mixture is not blending well, add 1-2 teaspoons of reserved bean liquid to help thin. Add one circle of olive oil (about 2 teaspoons) and blend again.
4) Place hummus in a shallow bowl. Dress with fresh parley, cilantro, and chives, a drizzle of extra virgin olive oil, and a sprinkling of flaky sea salt and freshly cracked pepper.
Serve the hummus with radishes, snap peas, carrots, and warm flat breads.