The secret to KP’s Big Batch Hummus recipe is all about making a very flavorful tahini, lemon, olive oil spice emulsion before adding in the chickpeas. In this way you can control the chunkiness/consistency of the hummus without sacrificing flavor blend.
8oz Tahini (use a good organic Tahini)
(2) Lemons Juiced – no seeds (look for nice ones with thinner skin that look ripe – these have the best flavor)
6 cloves of Garlic (adjust to your taste – de-germed and sliced)
2 TSP Cumin
1/2 TSP Paprika
1-2 TSP New Mexico Hot Chili Powder Finely Ground
8 sprigs of Flat Leaf Parsley (washed very thoroughly, leaves removed and diced, stalks discarded. 2 sprigs for recipe and reserve 6 for garnish)
4 TBSP Extra Virgin Olive Oil
8 Oz Water
(2) 32oz Cans of Chickpeas (thoroughly washed)
The Madness to the Method:
The secret to our Hummus is that we add one ingredient at a time in a very specific order to create an emulsion and release the most flavor from each of our ingredients.
Step 1) The Emulsion
Add your Tahini to the Blender or Food Processor and turn on to highest setting for 30 seconds and it will change the consistency from runny liquid to a paste. Add the Lemon Juice to the blender and scrape the sides and blend for 30 seconds.
Add the Garlic, blend – don’t worry if it doesn’t get chopped up at first, it will…
Add the Cumin, blend. Add the paprika, blend. Add the Chili Powder, Blend. Add the Parsley, Blend.
Add the Olive Oil and blend for a minute, adding part of the water if needed to complete the emulsion, which should be shiny and uniform.
Step 2) The Chickpea Finish
Add the chickpeas 1/2 can at a time. blend on high, blend on medium, blend on medium, blend on low – prefect your texture – we like to leave a few whole chix peas on the last run through for chunk factor.
Step 3) The Garnish
Sprinkle the presented dish/bowl with cumin, paprika, hot chili pepper.
Garnish heavily with Parsley chopped
Pour 1-2 TBSP Extra Virgin Olive Oil over the top.