Hummus with crispy chickpeas, chopped herbs and plenty of fresh lemon is the perfect sharing platter. Round up your friends, grab a chilled bottle of white, cue up Netflix, and settle in for a cozy Friday night.
2 large cans chickpeas (plus extra to throw in the oven to crisp up--optional)
+ tahini (go by taste)
+ lemon juice (1-2 lemons depending on juiciness and your preference)
+ garlic (1-4 cloves depending on size and your preference)
+ ice water1
+ parsley and mint, optional for garnish
1) Drain and rinse the chickpeas and add to your food processor.
1b) If making the crispy chickpeas, preheat the oven to 450F. Toss about a cup of chickpeas with olive oil, paprika and cumin (or any spices of your choice) and pop in the oven for about 15 minutes until crispy.
2) To your food processor: add the tahini, garlic, lemon juice, salt and pepper to taste and begin blending. Steadily pour ice water as it blends until it becomes creamy. It’s about 1/2 cup but add as much as you like to get the consistency of hummus you prefer.
3) Pour the hummus on to a platter, scatter with the crispy chickpeas, chopped herbs, and a drizzle of olive oil. Serve with lemon slices and pita.