Appetizers and Snacks
Fresh Herb Hummus
Creamy chickpeas and tahini meet bright lemon, fresh parsley and mint in a savory dip made for sharing.
Before You Begin
Set out a 7-cup or larger food processor, flexible spatula, sieve, measuring tools, scale, knife and cutting board. Wash and dry the herbs.
Ingredients
Check off ingredients as you prepare them.
Method
- Prepare the beans. Drain the canned garbanzo beans in a sieve, rinse well under cool running water, and drain thoroughly.
- Build the base. Process tahini and lemon juice for 1 minute. Stop the machine and scrape the bowl. Add garlic, cumin, salt and optional cayenne; process for 30 seconds.
- Purée. Add chickpeas and olive oil. Process for 2–3 minutes, stopping to scrape the sides and bottom until the mixture is as smooth as possible.
- Adjust texture. With the processor running, add ¼ cup cold water gradually through the feed tube. Add more, 1 tablespoon at a time, up to another ¼ cup, until creamy and easily spreadable.
- Add herbs. Add parsley and mint; process for 30–60 seconds until finely chopped throughout. Scrape and process again if needed. Taste and adjust lemon and salt.
- Serve. Spoon into a shallow bowl, swirl with the back of a spoon and finish with a little olive oil and optional parsley. Serve with warm pita or crisp vegetables.
Serving and Storage
- Serve as a dip, sandwich spread or part of a mezze platter. Refrigerate promptly in a covered container at 40°F / 4°C or below and use within 3–4 days. Limit time out to 2 hours, or 1 hour above 90°F / 32°C. Stir in cold water a teaspoon at a time if it thickens after chilling.
- Cooking times vary with equipment; check early and follow the doneness cues.
Technique & Craft
Chef Steven’s Notes
- Choose balanced tahini. Stir the jar thoroughly before measuring. Use a smooth tahini with a pleasant sesame flavor; bitterness in the paste carries into the hummus.
- Use water for texture. Add cold water gradually rather than more oil. Stop when the hummus is soft and spreadable; it will firm up in the refrigerator.
- Make It Yours. Hummus is wonderfully versatile. For roasted garlic hummus, replace the raw garlic with roasted garlic cloves, blending to taste. Add toasted, cooled pine nuts as a topping or blend them in for a nuttier variation. For roasted beet hummus, fold in a smooth purée of peeled, very soft roasted beets, then adjust lemon, salt and water. Reduce or omit the parsley and mint when you want the garlic or beets to take center stage. See Roasted Garlic, Toasted Pine Nuts and Roasted Beets in Culinary Glossary & Techniques.
Culinary Vocabulary
- Tahini - A paste made from ground sesame seeds. Stir any separated oil back in before measuring.
- Purée - Blend or process food into a smooth mixture; scrape the bowl so no coarse pockets remain.
- Mezze - A selection of small dishes served together; hummus can be one part of the spread.
At the Table
Global Selection
GAIA Wines Thalassitis Assyrtiko - Santorini, Greece. Bright acidity and mineral character complement lemon and fresh herbs.
United States Selection
Dry Creek Vineyard Sauvignon Blanc - Dry Creek Valley, California. Bright acidity and herbal notes suit the creamy sesame and parsley.
On the Record Player
“Everywhere” - Fleetwood Mac (1987). Breezy, familiar pop for a fresh herb dip and an easy gathering around the table.