Scallion hummus

Name: Scallion hummus
Total time: 4200 s
Yield: 2 people
Cuisine: American
Ingredients: 70 g dried chickpeas (= 150 g canned chickpeas); 1 clove garlic; 1 tbsp tahini; 4 tbsp olive oil; 1 cup finely chopped scallions; half lemon, juiced; 1 tsp salt

Soyeon @cook_25623650

Dubai, UAE

A sweet touch of caramelized scallions adds so much flavor to the Middle Eastern dip.

Soyeon @cook_25623650

Dubai, UAE

A sweet touch of caramelized scallions adds so much flavor to the Middle Eastern dip.

Saved

Ingredients

1 hour 10 minutes, largely unattended

2 people

70 gdried chickpeas (= 150 g canned chickpeas)
1 clovegarlic
1 tbsptahini
4 tbspolive oil
1 cupfinely chopped scallions
halflemon, juiced
1 tspsalt

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Steps

1 hour 10 minutes, largely unattended

1

Wash the dried chickpeas under running water, and soak them overnight (8-12 hours). Skip this step if using canned chickpeas.
2

Boil the chickpeas on high heat, for about 20 minutes, and let simmer for about 30 minutes more. Drain the chickpeas and reserve the water. If you want an extra smooth hummus, take off the skins, but this step can be skipped.
3

On a small saucepan, add olive oil on one side of the pan and add finely chopped scallions when the oil hasn’t been heated yet. Stir scallions on medium-low heat; when scallions are slightly browned and fragrant(takes about 10 minutes), turn off the heat and let it cool.
4

In a high-speed food processor, blend tahini and garlic. Then, add lemon juice, salt, and scallion oil and blend.
5

Pour the chickpeas in, and blend it until smooth. Add 5-6 tablespoons of chickpea-cooked water, until desired consistency is reached.