This recipe comes from the cooking class we hosted in the Spring with our friend Hanna from Building Feasts. We use canned, cooked chickpeas. Of course, you can also cook fresh chickpeas (pre-soaked), but for those of us with limited time, using canned chickpeas is always an acceptable way to make homemade hummus in our book! You can actually use any pickles, but for this recipe we were lucky enough to have pickled garlic scapes harvested at Amber Waves Farm.
INGREDIENTS
1 15oz can of cooked chickpeas, drained, reserving 1-2 tbsp of the liquid
½ c Seed + Mill Organic Tahini
2-3 tbsp olive oil, plus extra for drizzling
3/4 c chopped pickles (we used pickled garlic scapes, but any pickle will do!)
Juice of 1 lemon
1 clove of garlic
1-2 tbsp water (if needed to thin hummus)
Salt & pepper, to taste
1-2 tbsp pickle brine, if you like your hummus on the more acidic side
STEPS
1. Place chickpeas and 2-3 tbsp liquid from the can in a food processor or powerful blender and blend until smooth (approx. 1-2 mins).
2. Scrape down the sides, add tahini, garlic clove, lemon juice, olive oil, salt, pepper, chopped pickled scapes and blend for an additional 1-2 minutes.
If your hummus seems too thick or lumpy, you can add 1-2 more tbs water to loosen. The texture should be light and pillowy. Always taste before removing from the blender or food processor. Adjust seasoning. If you prefer your hummus on the more acidic side, we recommend adding 1-2 tbs pickling liquid and blending again or 30 seconds. If your hummus feels too loose, adding an extra 1-2 tbs tahini will help. Blend one more time until you are happy with the consistency.
To serve, we like to spread the hummus over a plate, using a spatula to create cavities, that we will with an extra drizzle of tahini, olive oil, spices or fresh herbs - be adventurous!
We always enjoy spreading the hummus out on a plate, creating lots of little cavities, to fill with vegetables, olive oil, spices or extra tahini!
Note: this hummus will last in your fridge for up to 4 days.