4-8 tablespoons
freshly ground horseradish, depending on how hot you like it
extra olive oil for drizzling (optional)
1-2 tablespoons
za'atar (optional)
handful pine nuts (optional)
Directions
Combine chickpeas, tahini, garlic, salt, chili flakes, and lemon juice in a food processor. Pulse until smooth. Add olive oil, one tablespoon at a time, until hummus thins a little bit.
Add horseradish, a couple tablespoons at a time, until you reach your desired level of heat. Adjust salt and lemon if needed.
Scoop hummus into bowl and top with a drizzle of olive oil, za’atar, and pine nuts.
Hi there Samantha, thanks for pointing that out! I just realized that the recipe needed updating. You'll see above (now) that you need the juice of one lemon.
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