Scallion hummus
Scallion hummus. Transfer hummus to a medium bowl and mix in the last of the scallion with a spatula. Reserve a tablespoon or two for garnish. Serve at room temperature with pita bread, whole wheat tortillas , crackers , or crudites.
Ingredients
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Prepare 70 g of dried chickpeas (= 150 g canned chickpeas)
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It’s 1 clove of garlic
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It’s 1 tbsp of tahini
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You need 4 tbsp of olive oil
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You need 1 cup of finely chopped scallions
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It’s half of lemon, juiced
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Prepare 1 tsp of salt
Steps
- Wash the dried chickpeas under running water, and soak them overnight (8-12 hours). Skip this step if using canned chickpeas..
- Boil the chickpeas on high heat, for about 20 minutes, and let simmer for about 30 minutes more. Drain the chickpeas and reserve the water. If you want an extra smooth hummus, take off the skins, but this step can be skipped..
- On a small saucepan, add olive oil on one side of the pan and add finely chopped scallions when the oil hasn’t been heated yet. Stir scallions on medium-low heat; when scallions are slightly browned and fragrant(takes about 10 minutes), turn off the heat and let it cool..
- In a high-speed food processor, blend tahini and garlic. Then, add lemon juice, salt, and scallion oil and blend..
- Pour the chickpeas in, and blend it until smooth. Add 5-6 tablespoons of chickpea-cooked water, until desired consistency is reached..
This hummus is great with vegetables, as a sandwich spread, or even as a. The most green and fresh homemade hummus I've ever met. My standard for great hummus has risen over the years and reached a new height in Israel last fall, naturally. I borrowed the fresh herbs from classic green goddess dressing, and whipped them into the hummus for a spectacularly green and flavorful hummus. Drain chickpeas, rinse, and place in a large saucepan along with smashed garlic, chile, and bay leaf.
