Hummus

Hummus is a divisive subject in my family. Some of us like it creamy, some like it a little chunky (I’m with you; I think the chunky hummus lovers are crazy too). Some adore store brand hummus such as Sabra, while others scoff at its pasty texture (yeah, this is the chunky hummus lover).

Personally, I’m fine with store bought or homemade, but I recently had a hummus awakening that drove me to make some myself and to try a couple new seasonings. “What could this revelation have been?”, you wonder. Answer: I went to a restaurant on the west side a few months ago called Hummus Kitchen. And. Their. Hummus. Was. Phenomenal. Like, can’t stop talking about it phenomenal. Like, told my coworkers that they have no option but to go there phenomenal. It was warm, covered in chicken shwarma, and drizzled with olive oil. The addition of olive oil to the top of hummus is probably completely normal but my family has never made it that way, so it was a lightbulb moment for me.

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The restaurant itself was frigid because of its petite size and my table’s proximity to the street, but the food and friendly waitstaff completely made up for it. Oh, and did I mention their freshly made lemon-mint lemonade? I’m a sucker for flavored lemonades. Lavender, mint, whatever… I’m there.

This recipe is ever so slightly adapted from Bon Appetit.

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INGREDIENTS:

1 15½-ounce can chickpeas, rinsed, drained

½ cup tahini, well mixed — this will take a couple minutes but don’t despair, it will become smooth!

3 tablespoons fresh lemon juice

1 garlic clove, finely grated (I used a garlic press)

¾ teaspoon (or more) kosher salt

10 cranks freshly ground black pepper

¼ teaspoon ground cumin

3 tablespoons olive oil, plus more for drizzling

2 tablespoons water

1 teaspoon sesame seeds

1 pinch dried oregano

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DIRECTIONS:

Combine the chickpeas, tahini, lemon juice, garlic, salt, black pepper, cumin, and water in the bowl of a food processor. Process until smooth, about 1 minute. Slowly drizzle in the olive oil as you continue to process the mixture for about a minute more.

Put the hummus in a shallow bowl or a plate with raised edges. Drizzle a tad more olive oil over the hummus and sprinkle on the sesame seeds and oregano.

Enjoy with veggies, pita, or on a spoon!

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