Zinc Bistro & Wine Bar 2-Alarm Hummus
  1. Soak chickpeas in water overnight and refrigerate. Bring to a boil and simmer for two to three hours until tender.
  2. Strain chickpeas and reserve cooking liquid. Blend chickpeas and remaining ingredients in food processor. Check seasoning and add a little cooking liquid to adjust consistency.
  3. Garnish with optional Asian Chile Garlic Sauce and pomegranate seeds. Serve with favorite pita bread.
Recipe Notes

This recipe is provided courtesy of Zinc Bistro & Wine Room. Watch Executive Chef Daniel Ybarra make it here.