1 can (15 ounce) chickpeas, drained with liquid reserved, skins removed (optional)
3 medium garlic cloves, peeled
¼ cup + 1 tablespoon well stirred tahini
2½ - 3 tablespoons fresh lemon juice
¾ teaspoon kosher salt
2-3 tablespoons cold water
1-2 tablespoons reserved chickpea liquid
¼ teaspoon ground cumin
⅛ teaspoon cayenne (optional) + more for serving
2 tablespoons extra virgin olive oil + more for serving
handful of fresh herbs
pistachios, salted and shelled
Preparation
Drain and reserve the liquid from the chickpeas. Pinch off the skins from the chickpeas
Transfer chickpeas, reserved liquid and 3 garlic cloves to a large bowl. Cover with plastic wrap leaving a small vent for the air to escape. Microwave for 3½ - 4 minutes.
Drain chickpeas, reserving 2 tablespoons of liquid. Transfer chickpeas to a food processor along with the garlic cloves, tahini, lemon juice, salt, 2 tablespoons cold water, 1 tablespoon chickpea liquid, cumin, cayenne and olive oil. Process until mixture is smooth, scraping down the sides as needed. If the hummus is too thick, add water or chickpea liquid until it is the texture you prefer. Keep in mind the hummus will thicken a bit once refrigerated. Transfer mixture to a container and refrigerate until chilled.
When ready to serve, spoon hummus onto a serving plate. Place fresh herbs in the center and top with pistachios. Drizzle olive oil over hummus and sprinkle a bit of cayenne over the top. Serve with pita chips.
Recipe by My Lilikoi Kitchen at https://www.mylilikoikitchen.com/2019/11/24/creamy-fresh-herb-hummus/