Meatless Monday in Honor of Chef Jeff: Hot Buttered Hummus
Today we’re sharing a recipe from our wonderful Chef Jeff in honor of his upcoming France Vineyard Dinner, the first in a 3-part series of deliciousness. Hummus is tasty and versatile– use it as a dip or spread for a sandwich or wrap.
Recipe from Chef Jeff. Photo by georgiapellegrini.
Hot Buttered Hummus
- 2 cups chickpeas, soaked overnight
- 1 stick of butter, cut into small pieces, plus 1 1/2 tablespoons
- 1/2 cup extra-virgin olive oil
- 1 medium sweet onion
- 1 teaspoon finely chopped garlic (about 1 large clove)
- 1 tablespoon freshly squeezed lemon juice (about 1/2 lemon)
- 2 teaspoons ground cumin
- Salt and pepper to taste
- In a medium saucepan, cover the chickpeas in about 8 cups of fresh water. Bring them to a boil over medium- high heat. Reduce the heat to medium-low and simmer the chickpeas for at least 25 minutes, until very tender. Drain the chickpeas and reserve 1 tablespoon of the cooking liquid.
- Before the chickpeas cool down, puree them in a food processor fitted with a metal blade, with the 1 stick of butter, 1/2 cup olive oil, garlic, lemon juice, reserved cooking liquid, cumin, and salt and pepper, until very smooth and creamy. It may take 3 to 4 minutes, depending on how sharp your blade is.
Like this recipe? Learn more from Chef Jeff himself in his upcoming classes!
Or, check out another way to prepare chickpeas by georgiapellegrini!
Pay it Forward!