I had a hankering for hummus (and alliteration) the other day, which was odd considering I can count the number of times I’ve had hummus quite possibly on one hand. But hey, details; hankerings cannot be denied. It was adventure time in Chef Edwin’s kitchen.
The great thing about hummus is that it’s incredibly easy (and therefore fun) to experiment with. Once you’ve processed your recipe base (chickpeas, tahini, oil, maybe some water), you can pretty much go wherever you want. Add a little bit of this, a dash of that, maybe some more of this… Order doesn’t really matter because it’s all being processed together. Just start small; add a bit of one or two things, taste and let your pallet tell you where to go.
1 head roasted garlic
2 cups cooked chickpeas
1/3 cup tahini
3 tablespoons extra virgin olive oil
3 tablespoons lemon (one lemon)
4 tablespoons water
1/2 teaspoon cumin
1/2 teaspoons coriander
1/4 teaspoons paprika
1/4 teaspoons cayenne
1 teaspoons kosher salt
Fit your food processor with the chopper blade. Throw in the garlic and process until minced. Add your remaining ingredients and continue to process. This hummus is a bit thick, so feel free to add some more oil and water, a bit at a time until it reaches your desired consistency (me, I like it thick). Enjoy.