HUMMUS
To be honest, I’m struggling with what to say about this one. Hummus is such a ubiquitous recipe that it seems silly to write a flowery description. It’s a bit like telling you what blend of coffee to drink and how you should take it. I’ll just say this: I like to make my hummus this way, and if you’re not totally satisfied with your own version then you should give mine a try. As written, it’s well balanced and fairly neutral. It’s what you think of when you think hummus: smooth, creamy, and a little tangy with a bit of garlic bite.
If you’re looking for something more unique, this recipe is a great starting point. Sometimes I’ll replace the raw garlic with 4-5 roasted cloves for a roasted garlic hummus. Other times I’ll reduce the chickpea liquid and throw in a roasted red pepper. You can also make it your own with how you serve and garnish it. I enjoy the simplicity of a drizzle of olive oil and a pinch of sumac, but the options are endless. It’s great with fresh herbs like parsley, oregano, mint or marjoram and an extra squeeze of lemon to serve. Equally as satisfying, a generous dusting of cumin, dried oregano, chili powder, or cayenne or all of the above. There’s probably a wrong way to serve hummus, but I haven’t found it.
Hummus
Makes about 3 ½ cups
-2 15 oz. cans chickpeas or 1 heaping cup dried chickpeas
-2 tbsp tahini
-3 tbsp lemon juice
-1 small clove garlic
-¼ cup extra virgin olive oil + additional
-¼ cup reserved chickpea liquid + additional
-1 tsp salt
-pinch white pepper
1. If you’re using canned chickpeas simply drain them and reserve the liquid. If you’re using dried, soak and cook them according to the package, making sure that they’re good and soft. Again, drain and reserve the cooking liquid.
2. Add all ingredients to a food processor and process until smooth. I like to let it process for several minutes at least. Add more chickpea liquid if it’s looking a bit thick.
3. Serve with a drizzle of olive oil and any other spices or toppings you’d like. I enjoy it with a dusting of sumac.