I am a huge fan of hummus. At any given time, I can eat unladylike amounts with ease. Let’s pretend we just had a hearty meal followed by dessert, and then for some unknown reason, you bring out some hummus and pita chips. I’d be like, “yeah, I have a little room for some hummus.” Smooth, chunky, creamy, pasty, garlicky, spicy, pine nutty…
As Organic as you can…
3 cloves garlic
1 scallion
2 -15 1/2 oz cans chickpeas rinsed and drained, (about 3 cups cooked)
6 tablespoons tahini
6 Tbsp freshly squeezed lemon juice
3/4 tsp salt
2 Sprinkles of cumin
Sprinkle of cayenne
3 tablespoons olive oil
1 tsp chopped parsley for garnish (optional)
Do a rough chop on the garlic and scallions and throw them into the food processor. Pulse a couple times. Add chickpeas, tahini, lemon juice, salt, cumin, and cayenne. Then turn your processor on and walk away. Check your processor and if need be scrape down the sides with a spatula. If it seems very pasty and not blending well, this is a good time to add a tablespoon or so of water. (You don’t necessarily want to add more lemon juice, or olive oil at this point). Then turn it back on and go do something else. Don’t be scared to let it run for what seems like a ridiculously long time, we want it creamy. When it looks incorporated and smooth slowly drizzle olive oil in. (Sidenote: sometimes my tahini is oilier than other times. If it seems thick to you, and you’d like to, add another tablespoon of olive oil.) Then using a spatula, and being careful of the blade, scoop the hummus into a bowl. Cover and let chill in the refrigerator for at least two hours. Do not skip this step! Because the hummus you taste right now is not going to be the better hummus you taste in two hours. However you can do a little taste for seasoning, and if need be and more salt and any of the spices you’d like. Then in a couple hours or even the next day when you’re ready to eat the hummus, remember not to eat it all by yourself at one sitting because that is a lot of hummus! (That last note was for me.)