I love hummus, as long as the chickpeas aren’t lost in tahini. I love lemons. Don’t be surprised if I enjoy the lemon garnish more than I enjoy the cocktail. And I love garlic but can’t eat it raw, or someone will have to hold my hair from my face as I kneel over the toilet bowl in predawn light. Sadness, I know.
So this is my hummus–selfish and as I want.
Taste as you go and adjust.
Comme vous voulez hummus
2 cups chickpeas, canned or cooked
Tahini to taste
1/4 cup of olive oil, more or less
Garlic, if you like
Lemon juice (1/2 a lemon, a whole lemon, 2 lemons?)
Salt and pepper
Paprika, or cumin, or za’atar, or sansho, or shichimi
1. Combine all chickpeas, tahini, olive oil, garlic, lemon juice, and salt and pepper in a food processor until smooth. Start with a small amount of all auxiliary ingredients and add more if needed. How do you know if you need more tahini? Taste it. Lemon juice? Taste it. Salt, pepper, garlic? Taste it. Obvious: If you like the flavor, the hummus is good.
2. Add more water if your hummus is too thick–just a little at a time until you have a puree the right consistency for dipping.
3. Scrape hummus into a bowl, topped with a drizzle of olive oil and a healthy sprinkle of one (or more) of the mentioned spices.
1. More food processor fun: Add 3 cups all-purpose flour, 3 tbsp olive oil, 2 tsp instant yeast, 2 tsp coarse kosher salt, and 1/2 tsp sugar to food processor. Cover and add 1 cup of water through the feed tube while mixing. blend for 30 seconds until dough comes together to form a slightly sticky ball. As usual, add more water if needed.
2. Pull the dough from the food processor and form into a neat ball. Put the dough in a lightly oiled bowl, cover with plastic wrap, and let rise about 1 – 2 hours, until dough has doubled in size.
3. After rising, divide dough into 6 pieces, rolling each piece into a ball. Put the dough balls on a floured surface (a cutting board works well), dust with more flour, and cover with a dish towel. Let rise for 20 minutes.
4. On lightly floured surface, roll each ball out to a flat round less than 1/4″ thick. Be sure to cover each round when you have finished rolling. While rounds rest for 20 minutes, preheat oven to 350 degrees F. A pizza stone works best, but if you don’t have one, place rounds onto a lightly oiled baking sheet (you may have to work in batches). Bake until browned on one side and then flip over to brown other side. Takes between 5-10 minutes, so pay attention!
5. When done, brush with melted butter, cut into triangles, and dip in hummus.