High-Test Hummus

[Suzanne F]

High-Test Hummus

I make my hummus with canned chickpeas. With everything else going on in it, I doubt you'll notice. But feel free to use freshly cooked dried (or even fresh) ones.

This recipe is for a big crowd: it yields about a quart and a half of very thick hummus -- about 3 pounds (1.3K). You can thin it with more olive oil, and cut down on the raw garlic. But then it will be decaf instead of high-test.

• 3 pkg (15.5 ounce cans) chickpeas (about 6 cups)
  
• 38 g raw garlic, peeled
  
• 6 fl oz tahini
  
• 60 g roast garlic puree
  
• 1 T Boyajian garlic oil
  
• 2 T Boyajian toasted sesame oil
  
• grated zest of 1 large lemon
  
• 6 fl oz lemon juice
  
• 1/2 tsp ground black pepper
  
• 1 T kosher salt
  
• 4 T olive oil, plus extra for garnish
  
• 1 tsp Spanish smoked paprika
  
• Sturdy stuff to dip: toasted pita triangles, crackers, vegs, etc.
  

1. Drain but do not rinse chickpeas.

2. Here's your first chance to cut down on the garlic. Place garlic in the bowl of a food processor. Process with steel blade until chopped fine.

3. Add the chickpeas to the processor bowl; process until they stop moving, which won't take long. Scrape them down, and try again, a few more times.

4. When you despair of ever having a dipping consistency, add the tahini, roast garlic paste (chance #2), garlic oil (omit if you don't have or want chance #3; add an extra tablespoon of olive oil in that case), sesame oil (substitute Chinese if you must; do not omit, though), lemon zest, lemon juice, pepper, and salt. Process until a very thick, somewhat chunky puree. Stop and scrape down as necessary.

5. With blade spinning, add the olive oil through the feed tube. Process to desired consistency. This will never get liquidy; if you want a looser hummus, add more olive oil.

6. Turn out into a serving bowl (at least 6-cup size). Drizzle with more olive oil and sprinkle with paprika.

7. Dip, eat, enjoy, and live through the night!

Keywords: Beans, Hors d'oeuvre, Easy, Snack, Vegan, Middle Eastern

( RG552 )