Sofrito Hummus
Flavored with fresh garlic, ground cumin, homemade sofrito sauce and more, this easy Chickpea Hummus is the ultimate dip for get-togethers! It has the smoothest, creamiest texture and the perfect kick of heat.
Servings: 12
Equipment
- Food Processor
Ingredients
- 15 oz can chickpeas drained and rinsed
- 1/4 cup fresh lemon juice from 1 large lemon
- 1/4 cup tahini well-stirred
- 1 small clove garlic minced
- 2 tbsp extra-virgin olive oil plus more for serving
- 1/2 tsp ground cumin
- salt to taste
- 2-3 tbsp homemade sofrito
- dash of ground paprika
- sprinkle of red pepper flakes
Instructions
- To the bowl of a food processor add the tahini and lemon juice and process for 1 minute, scrape the sides and bottom of the bowl then process for 30 seconds more.
- Add the olive oil, minced garlic, cumin, and a 1/2 teaspoon of salt to the whipped tahini and lemon juice.
- Process for 30 seconds, scrape the sides and bottom of the bowl then process another 30 seconds or until well blended.
- Add half of the chickpeas to the food processor and process for 1 minute. Scrape sides and bottom of the bowl, then add remaining chickpeas and process until thick and quite smooth; 1 to 2 minutes.
- Slowly add 2 to 3 tablespoons of your Sofrito mix until you reach the perfect consistency for your hummus.
- Taste for salt and adjust as needed.
- Serve hummus with a drizzle of olive oil, dash of paprika and a sprinkle of red pepper flakes.
Notes
- To Store: Keep hummus in an airtight container in the fridge for up to 1 week.
- To Freeze: Freeze hummus for up to 4 months, making sure to store it in an airtight container with at least an inch of free space at the top. Thaw out frozen hummus before serving, stirring well if anything seems separated.