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Ingredients
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1
15 ounce can chicpeas, drained and rinsed
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2 tablespoons
tahini
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3
garlic cloves
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1 teaspoon
salt
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dash of chili flakes
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Juice from 1 lemon
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2-4 tablespoons
olive oil
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4-8 tablespoons
freshly ground horseradish, depending on how hot you like it
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extra olive oil for drizzling (optional)
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1-2 tablespoons
za'atar (optional)
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handful pine nuts (optional)
Directions
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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.
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Add horseradish, a couple tablespoons at a time, until you reach your desired level of heat. Adjust salt and lemon if needed.
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Scoop hummus into bowl and top with a drizzle of olive oil, za’atar, and pine nuts.
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