Hummus

Hummus is the original blender dip, and this version goes a step further than most with the addition of fresh parsley and scallions, which add a green, almost herbal layer to the classic flavors of chickpeas, tahini, and lemon. The result is brighter and more complex than restaurant hummus, with the same satisfying smooth texture.

The key is in the order. Mince the garlic, parsley, and scallions in the food processor first (the recipe is specific). Adding them to whole chickpeas already in the bowl leaves you with green flecks instead of evenly distributed flavor. Once they’re chopped fine, the chickpeas, tahini, lemon juice, and salt go in and everything blends into a thick paste.

Serve with warm pita, cut vegetables, or as the foundation of a Middle Eastern mezze platter.

Pro Tips

• Use cooked chickpeas, not canned (or rinse canned ones really well). Canned chickpeas have a tinny taste that comes through in the finished hummus.
• Peel the chickpeas for the silkiest texture. Pop each one between your fingers to slip off the papery skin. Tedious but the texture difference is real.
• Add the lemon juice and salt last and taste as you go. Tahini brands vary in bitterness and saltiness, and so do lemons.
• If the hummus is too thick, add cold water (or chickpea cooking liquid) a tablespoon at a time until it reaches your preferred consistency.
• Chill at least 30 minutes before serving. The flavors meld and the dip thickens slightly.

Variations

• Stir in 1 tablespoon of za’atar or sumac for a Levantine-leaning version.
• Top with extra olive oil, pine nuts, paprika, and chopped parsley for a restaurant-style mezze plate presentation.
• Add 2 roasted red peppers or 1 cup of roasted butternut squash and blend in for a colorful flavored hummus.