© 2012 devlyn Dahlia?


I don’t have a photo of hummus. So you get what I think is a dahlia from my neighborhood.

To make hummus, you need:

  • 1/2lb chickpeas (or more)
  • Olive oil
  • 2 heads garlic
  • 1 lemon
  • Tahini (at least 1/4-1/2 cup, depending on how much chickpea mash you have)

And this is what you do with it:

  1. Roast one head of garlic, then extract the luscious contents. Peel half of the other head of garlic. Soak your chickpeas overnight.
  2. On the day you want to make the hummus, simmer your chickpeas in lightly salted water until they are somewhat squishy (usually 45m-1h). Drain the chickpeas, but reserve the cooking liquid.
  3. Before the chickpeas cool, dump them in your food processor (if you’re going oldschool with a mortar, I suggest starting with fewer chickpeas, or purchase hummus at the store).
  4. Pulse the chickpeas until they’re in small chunks. Add the peeled roasted garlic (the whole head, yes) and the peeled raw garlic. Pulse more.
  5. Add the tahini and blend, adding the cooking liquid a half-cup at a time, until a medium-thick paste is formed. While the mixture is hot, it will be more viscous than when cooled, so don’t be afraid to make it a little thin at this point.
  6. Add the juice of the lemon, and if you want to get fancy , add some grated lemon rind as well. Taste, and add salt at this time if needed.
  7. Blend until at desired consistency, adding olive oil at the very end, as to not oxidize the oil.
  8. Allow to cool. If the hummus is too thick at this point, add some of the cooking water back in, and stir by hand – any more blending at this point, and the hummus may turn bitter from the olive oil oxidizing.
  9. Eat your frakking hummus. Add some sriracha if you’re really hardcore, like me! You’re welcomel