Herb-Infused Hummus


Ingredients:

  • 2 (15 oz) cans chickpeas, drained and rinsed (reserve liquid)
  • 1/3 cup Pangloss Cellars Organic Extra Virgin Olive Oil, plus more for drizzling
  • 1/4 cup fresh lemon juice
  • 3 tablespoons tahini
  • 2-3 cloves garlic, minced
  • 1 teaspoon ground cumin
  • 1/2 teaspoon sea salt
  • 1/4 cup fresh parsley, finely chopped, plus extra for garnish
  • Optional: 1/4 teaspoon paprika, additional herbs to for garnish

Instructions:

  1. Remove the outer skins from the chickpeas for a smoother texture (optional but recommended).
  2. In a food processor, combine the chickpeas, 1/3 cup Pangloss Cellars olive oil, lemon juice, tahini, garlic, cumin, and salt.
  3. Process until smooth, about 2-3 minutes, stopping occasionally to scrape down the sides. If the mixture is too thick, add reserved chickpea liquid one tablespoon at a time until you reach your desired consistency.
  4. Add the chopped parsley and pulse a few times to incorporate it throughout the hummus while maintaining some texture.
  5. Taste and adjust seasonings as needed, adding more salt, lemon juice, or cumin to taste.
  6. Transfer to a serving bowl and create a shallow well in the center with the back of a spoon.
  7. Drizzle additional Pangloss Cellars olive oil over the top, sprinkle with paprika if desired, and garnish with extra fresh parsley.

Best served at room temperature with warm pita bread, fresh vegetables, or crackers. The hummus will keep in an airtight container in the refrigerator for up to 5 days.