Creamy Hummus with Fried Chickpeas
This delicious and creamy hummus recipe is from Jeff Crump and Bettina Schormann's beautiful cookbook Earth to Table Every Day.
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Cooking tools:
- Food processor
- Stove
- Skillet
- Colander
- Mixing bowl
- Serving bowl
- Microplane
- Chef's knife
- Cutting board
- Spoon
- Measuring spoon
- Citrus press
Ingredients
- 19 oz chickpeas, (from 19oz/540mL tin), rinsed
- ¼ cup tahini
- ¼ cup extra-virgin olive oil, plus more for garnish
- 2 cloves
- 2 lemons worth of juice and zest
- 1 tbsp smoked paprika, plus more for garnish
- 1 tsp ground cumin
- kosher salt
- freshly ground pepper
- ½ cup olive oil
- 1 cup canned chickpeas, rinsed and dried well
- 1 clove garlic
- 1 tsp sweet paprika
- 1 tbsp fresh basil, chopped
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