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For the hummus:
- 2 (15-ounce) cans chickpeas, drained and rinsed
- 1/3 cup fresh lemon juice
- 3 garlic cloves, smashed
- 1 teaspoon kosher salt
- 3/4 cup tahini, stirred until smooth
- 1/2 to 3/4 cup ice water
For the farro topping:
- 1/2 cup pearled farro, rinsed
- 1 teaspoon kosher salt, divided
- 1 tablespoon extra-virgin olive oil
- 1/2 medium yellow onion, finely chopped (about 1/2 cup)
- 1 garlic clove, minced
- 3/4 teaspoon ground cumin
- 1/2 teaspoon ground coriander
- 1/2 teaspoon smoked paprika
- 1/4 teaspoon ground cinnamon
- 1/4 teaspoon Aleppo pepper flakes (or red pepper flakes)
- 1/8 teaspoon freshly ground black pepper
- 1 tablespoon tomato paste
- 2 tablespoons finely chopped parsley or cilantro
- 1/2 teaspoon lemon zest
To serve:
- Olive oil, for drizzling
- Lemon wedges
- Warm pita, lavash, or crisp veggies
Instructions
- In a food processor, combine 2 (15-ounce) cans chickpeas, drained and rinsed, ⅓ cup lemon juice, 3 smashed garlic cloves, and 1 teaspoon kosher salt. Process until mostly smooth, scraping down the sides as needed, about 1 minute. Add the ¾ cup tahini and process again until thick and creamy, 2 to 3 minutes. With the motor running, drizzle in the ice water, starting with 2 tablespoons and adding more as needed, until the hummus is light and fluffy (up to ¾ cup). Taste and adjust seasoning as needed.
- In a small saucepan, combine 1/2 cup pearled farro with 2 cups water and 1/2 teaspoon kosher salt. Bring to a boil, reduce the heat, cover, and simmer until tender but chewy, 20 to 25 minutes. Drain well.
- In a large skillet, heat 1 tablespoon of extra-virgin olive oil over medium heat. Add 1/2 medium yellow onion, chopped, and cook until golden, 5 to 7 minutes. Stir in 1 minced garlic clove, 3/4 teaspoon ground cumin, 1/2 teaspoon ground coriander, 1/2 teaspoon smoked paprika, 1/4 teaspoon ground cinnamon, 1/4 teaspoon Aleppo pepper (or red pepper flakes), 1/8 teaspoon freshly ground black pepper and the remaining ½ teaspoon kosher salt. Cook until fragrant, about 30 seconds. Add 1 tablespoon tomato paste and cook for 2 minutes, stirring occasionally. Add the cooked farro, toss well to coat. Remove from heat and stir in 2 tablespoons finely chopped fresh parsley or cilantro and ½ teaspoon lemon zest. Taste and adjust seasoning if needed.
- Spread the hummus in a shallow bowl, using the back of a spoon to create swirls and a shallow well. Spoon the farro mixture over the top, drizzle with olive oil and a squeeze of lemon juice, and serve with warm pita, lavash, or crisp vegetables.
- Prep Time: 10 minutes
- Cook Time: 30 minutes