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Sciabica Garlic Hummus
by Shannon T
adapted from Alton Brown's recipe
1 pound Slow Cooker Chickpeas, cooled (follow recipe at bottom of this page)
adapted from Alton Brown's recipe
1 pound Slow Cooker Chickpeas, cooled (follow recipe at bottom of this page)
4 cloves garlic, minced
1 1/2 teaspoons kosher salt
8 Tablespoons freshly squeezed lemon juice
1/4 cup water
1/3 cup tahini, stirred well
1/4 cup (or so) Sciabica's Garlic Extra Virgin Olive Oil, plus extra for serving
Powdered smoked paprika, optional
Add chickpeas, garlic, and kosher salt in the bowl of a food processor. Process for about 30 seconds. Stop, scrape down the sides of the bowl, and process for another 30 seconds. Add half the lemon juice and water. Process for 30 seconds then add tahini. Process for 30 seconds, then scrape down the sides of the bowl. Taste and add remaining lemon juice, if needed. With the processor turned on, slowly drizzle in olive oil.
To serve, transfer hummus to a bowl and drizzle with additional olive oil and sprinkle with paprika to taste, if desired.
1 1/2 teaspoons kosher salt
8 Tablespoons freshly squeezed lemon juice
1/4 cup water
1/3 cup tahini, stirred well
1/4 cup (or so) Sciabica's Garlic Extra Virgin Olive Oil, plus extra for serving
Powdered smoked paprika, optional
Add chickpeas, garlic, and kosher salt in the bowl of a food processor. Process for about 30 seconds. Stop, scrape down the sides of the bowl, and process for another 30 seconds. Add half the lemon juice and water. Process for 30 seconds then add tahini. Process for 30 seconds, then scrape down the sides of the bowl. Taste and add remaining lemon juice, if needed. With the processor turned on, slowly drizzle in olive oil.
To serve, transfer hummus to a bowl and drizzle with additional olive oil and sprinkle with paprika to taste, if desired.
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