Be sure to check out the Chicken Shawarma and Fattoush Salad that completed my first Middle Eastern meal recreation.
recipe adapted from Cook’s Illustrated
¼ cup lemon juice
¼ cup water
6 tablespoons tahini
2 tablespoons extra virgin olive oil, plus extra for drizzling
1 (14 ounce) can chickpeas, drained and rinsed
1 small garlic clove, minced
½ teaspoon table salt
¼ teaspoon ground cumin
pinch of cayenne pepper
1 tablespoon minced fresh parsley
¼ teaspoon smoked paprika
Combine lemon juice and water in a small bowl or measuring cup. Whisk together tahini and 2 tablespoons oil in second small bowl or measuring cup. Set aside 2 tablespoons chickpeas for garnish.
Process remaining chickpeas, garlic, salt, cumin and cayenne in food processor until almost fully ground, about 15 seconds. Scrape down bowl with rubber spatula. With machine running, add lemon juice-water mixture in steady stream through food tube. Scrape down bowl and continue to process for 1 minute. With machine running, add oil-tahini mixture in steady stream through food tube, continue to process until hummus is smooth and creamy, about 15 seconds, scraping down bowl as needed.
Transfer hummus to serving bowl, sprinkle reserved chickpeas and parsley over surface, cover with plastic wrap and let stand until flavors meld, at least 30 minutes. Drizzle with olive oil and sprinkle with smoked paprika.