Typically, this style of supersmooth hummus starts with dried chickpeas; we discovered a shortcut with canned chickpeas where a little baking soda softens or dissolves the peas’ skins. Be sure to use a blender; a food processor will not get the hummus this smooth. Serve with soft whole-wheat pita and crudités.
- Yield: 4 Servings
- Total Time: 20 Minutes
- 1 (15-oz.) can unsalted chickpeas
- 1½ tsp baking soda
- ⅓ cup tahini (sesame seed paste)
- 5 Tbsp fresh lemon juice (about 2 lemons), divided
- ¼ to ½ cup water
- ¾ tsp kosher salt, divided
- 5 garlic cloves, minced and divided
- 1 Tbsp olive oil
- ⅔ cup finely chopped yellow onion
- 8 oz 93% lean ground beef
- ½ tsp ground cumin
- ½ tsp ground coriander
- ¼ tsp crushed red pepper
- ⅓ cup golden raisins
- ¼ cup chopped fresh flat-leaf parsley
- Pour chickpeas and liquid from can into a small saucepan; stir in baking soda. Bring to a simmer over medium; cook, stirring occasionally, 3 to 5 minutes or until heated through. Drain and rinse in saucepan with cold water until chickpeas are room temperature; discard any skins that float to the top. Drain well.
- Place chickpeas, tahini, ¼ cup lemon juice, ¼ cup water, ½ teaspoon salt, and 1 minced garlic clove in a blender; process until completely smooth and creamy, about 2 minutes, stopping to scrape sides as needed. Add up to ¼ cup more water, 1 tablespoon at a time, as needed. Let stand 5 minutes.
- Heat a large skillet over medium. Add oil; swirl to coat. Add onion and remaining 4 minced garlic cloves; cook 2 minutes, stirring often. Add beef, cumin, coriander, crushed red pepper, and remaining ¼ teaspoon salt; cook, stirring occasionally to crumble, until beef is browned, about 5 minutes. Stir in raisins; cook 1 minute. Remove from heat; stir in parsley and remaining 1 tablespoon lemon juice.
- Spread hummus in a thin layer on a large plate or platter; top evenly with the beef mixture.
Serving Size 1
Nutritional Value Per Serving
Calories from Fat:
% Daily Value*
* Above mentioned %DVs (Percent Daily Values) are based on 2,000 calorie food intake.
DVs (Daily values) may be vary depending upon individuals daily calorie needs. Above nutritional values are estimates and should only be used as a guide for approximation. They are not allfoodchef.com recommendations. Calculations are based on average weight of 194 lbs. and ages of 19 to 50 years.