Crushed Peppercorn Hummus
a snack / dip / spread recipe
Rena is a self-taught cook and baker who enjoys experimenting with ingredients, flavors and culinary techniques from around the world. Her Asian/American heritage, youth spent in the Middle East and European husband have greatly influenced her palate and creativity with food. She shares her small-batch recipes and photos/videos of her creations and the process on (
@agirlandaspoon) and blog (
agirlandaspoon.com).
Hummus comes from the Arabic word for chickpea, and is actually an abbreviation for the full name of the dish: Hummus with Tahini - as those are the two main ingredients in the Hummus dip we know today.
This Hummus recipe requires no cooking, and you can whip it up in minutes with a food processor (or even a potato masher or fork, although it will be a little more chunky). I am featuring two peppercorns, crushed black peppercorn for the hummus itself, and olive-oil infused with crushed pink peppercorn, to top the hummus.
Tip: Pair this with the Black Pepper and Olive Oil Crisps!
TIME (ACTIVE) | 10 M
TOTAL | 10 M
2 SERVINGS
SPECIAL EQUIPMENT:
FOOD PROCESSOR OR POTATO MASHER
- If making the Pink Peppercorn Oil, add the pink peppercorn to the olive oil to infuse it while you make the Hummus.
- Drain the chickpeas, reserving about about ¼ cup of the liquid (aquafaba).
- If using a food processor: add the Tahini, garlic, 3 tablespoons lemon juice, ½ teaspoon salt and ½ teaspoon crushed black peppercorns to the food processor and process for about 20 seconds to mince the garlic and lighten the Tahini.
- Add the olive oil, chickpeas and a bit of the aquafaba and process until it has the desired consistency (you can have it chunky or smooth). Add more aquafaba or Tahini if needed. Taste and add more lemon, salt or pepper.
- If using a masher or fork: mince the garlic and add that to a bowl with the Tahini, 3 tablespoons of lemon juice, ½ teaspoon salt and ½ teaspoon crushed black peppercorns. Mix thoroughly. Add the olive oil and some aquafaba, and mash in the chickpeas little by little. Add more aquafaba or Tahini if needed. Taste and add more lemon, salt or pepper.
- Plate the hummus, and drizzle the Pink Peppercorn Oil all over, if using. Sprinkle some flaky salt, and more crushed black peppercorn, if desired.
- Enjoy as a dip to your favorite crackers or pita bread - try the Black Pepper Olive Oil Crisps recipe!
Keep refrigerated in an airtight container for one week.
Keep some whole chickpeas aside to top the hummus for added texture.
You can add other toppings, such as paprika or sumac, which are traditional. Try to use good-quality olive oil.
vietnamese
cracked
Our Vietnamese black peppercorns have an intense aroma, but a more mellow taste with flavor notes of wood. In this cracked form they are ideal for salads or foods in need of texture.
0.39 oz - PORTION$0.50
2 oz - JAR$6
2 oz - REFILL$5
8 oz - REFILL$13
whole
Pink peppercorn, though peppery, is more rounded than the assertive black peppercorn; it has delicate fruity notes that can be almost sweet.
0.18 oz - PORTION$0.50
0.8 oz - JAR$6
0.8 oz - REFILL$5
gourmet sea salt
flakes
This gourmet artisanal finishing salt is harvested by hand from the coast of France. This bright white treasure is comprised of snow-like crystals and has a slight hint of violets. Use only a pinch of this to enhance dishes just before serving.
3 oz - JAR$7
3 oz - REFILL$6
16 oz - REFILL$29
dried
fine grain
This artisanal mineral rich sea salt is harvested by hand using centuries-old traditional methods. Its tang is briny and full-flavored. Use it as an all natural, unrefined alternative to common commercial salt.
0.5 oz - PORTION$0.50
3.5 oz - JAR$3
3.5 oz - REFILL$2
16 oz - REFILL$8
