I'm reeeeeally getting into this whole hummus thing. It's all healthy and stuff AND it's delicious?? WOOT!
It has sort of become my go-to when I need to bring an appetizer and I don't have time. Because if I have chickpeas? I can make hummus and it'll take like....5 minutes. Plus it's a total crowd-pleaser!
As much as I adored the roasted garlic hummus I made this summer, I knew Michael was a bit overwhelmed by the garlic so I decided to go a different route. Plus...I had some scallions that needed to get used. So I sort of threw together this recipe.
I'm gonna let you in on a little secret, though: don't get thrown off by how hummus tastes right after you make it. After it sits for awhile it always ends up mellowing out and tasting SO MUCH better! I was super worried that the scallion flavor was too strong, at first, but then after time I didn't worry anymore. It was just delicious!
I made this hummus for "Crofford Christmas" (Michael's dad's side's Christmas celebration) and full disclosure: I was that weird person who couldn't stop eating the dish that I brought. I felt so guilty as I kept going back for more and more of my own hummus! Like..."Kayle...you brought this for other people...don't be that girl"...but I couldn't help it. It was just smooth and delicious and I could not resist!
As it turns out...neither could anyone else. Success!
Scallion Parmesan Hummus
Recipe adapted from Sally's Baking Addiction's "Seriously Smooth Roasted Garlic Parmesan Hummus"
Makes 1 and 3/4 cup hummus.
- 1 and 3/4 cup cooked chickpeas/garbanzo beans (about one 15 oz. can)
- 1 clove roasted garlic (to roast garlic cut off the top section and place on a piece of foil. Drizzle with olive oil and wrap up with the foil, place on a baking sheet. Roast at 400F degrees--10 minutes for 1 clove, 40 minutes for an entire head of garlic)
- 2 scallions
- 1/4 cup olive oil
- 1/4 cup tahini, stirred well
- 1/4 cup freshly grated Parmesan cheese
- 2 tbsp. lemon juice
- 1/4 cup reserved chickpea liquid or water
- pepper and salt, to taste
- Drain (reserving 1/4 cup of the liquid) the chickpeas, rinse, and -for the smoothest results-remove all the skins (this can be done up to 2 days in advance. Just store peeled chickpeas in a covered container in the refrigerator.)
- Pulse chickpeas in a food processor until slightly mashed.
- Add garlic, scallions, olive oil, tahini, Parmesan, and lemon juice. Process until creamy (at least 1 minute)-may need to stop a couple times to scrape down the sides, etc.
- Add 1/4 cup liquid and process for about another minute.
- Taste and season with salt and pepper according to taste preferences. If needed, add more liquid or olive oil to thin out to desired consistency.
- Spoon hummus into serving dish. If desired, top with addition grated Parmesan cheese and/or a small drizzle of olive oil. Keep covered until ready to serve. Serve with pita chips, vegetables, etc. Store leftovers in an airtight container for up to 3 days.
You wouldn't be able to control yourself either!