Smooth, Patient, Endlessly Generous
Hummus is one of those preparations that rewards slowness. The longer you let the food processor run, the silkier and more yielding it becomes — a reminder that some things simply cannot be rushed. There's something almost meditative about making it from scratch, even from a pantry that's mostly cans and jars. A little lemon for lift. A ribbon of olive oil pooled at the center. It's humble food in the truest sense — abundant, ancient, and always welcome on the table.
Ingredients
- 2 15.5 ounce cans chickpeas, drained and rinsed
- 1 1/2 teaspoons Alessi Garlic Puree
- 1/2 cups water
- 1/4 cups tahini
- 3 tablespoons fresh lemon juice
- 2 tablespoons Alessi Extra Virgin Olive Oil
- Alessi Sea Salt and Ground Black Pepper, to taste
- Paprika, to taste
Instructions
- Place chickpeas, garlic, water, tahini, lemon juice and olive oil in a food processor; pulse until well blended.
- Season mixture with salt and pepper and continue to pulse until smooth, scraping down sides as needed.
- Put hummus in a serving bowl and sprinkle with paprika.
- Serve with pita chips.
