Makes approximately 1 1/2 cups of fresh hummus | 4 servings
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 pound radishes, trimmed + cut in half
1 Lemon, cut for juice
1 small garlic clove, cut in half (if needed)
1 teaspoon fresh thyme
Sea salt + fresh cracked pepper
Swirl of olive oil (for roasting)
Small glug of really good extra virgin olive oil
Really good extra virgin olive oil
Flaky sea salt
Fresh cracked pepper
Mixed fresh herbs, finely chopped – thyme, mint, cilantro, and parsley
1) Heat oven to 425F. Dress trimmed and halved radishes with olive oil and a sprinkle of sea salt and pepper. Next, roast for 10-15 minutes or until radishes start to turn golden. Remove and let cool.
2) Drain the hydrated garbanzo beans reserving the liquid to help thin the hummus, as needed. Place in a high-powered blender with tahini, juice from half the lemon, small garlic clove, roasted radishes, freshly cracked pepper and a 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 tsp of reserved bean liquid to help thin. Last, add one circle of olive oil (about 2 teaspoons) and blend.
3) Place hummus in a shallow bowl and dress with extra virgin olive oil, a sprinkling of flaky sea salt and freshly cracked pepper, and a mix of fresh garden herbs. This hummus is delicious with fresh thyme, mint, cilantro, parsley, and chives on top.
Serve with raw carrots, radicchio, sweet peas, fresh radishes, and warm flat breads. Delicious the next day with crispy kale and runny eggs.