SF Bay Area
Food and drink that has us seeing gold
Hummus is one of the easiest, most healthful snacks there is. Nearly surpassing salsa and guacamole as the most popular dip in America, hummus sales have gone through the roof in the past decade. With so much money spent on this humble spread per year, why not learn to make your own?
This recipe is a simple example of tasty and easy hummus, but feel free to adjust as you see fit; add peppers, sun dried tomatoes, artichokes - whatever you want!
2 Cans of chickpeas, drained and rinsed
4-6 Tbsps olive oil
2 Tbsps sesame tahini
1 Tbsp champagne vinegar
1 Garlic clove, roasted
1 Tsp salt
1 Tsp pepper
Juice of 1/2 lemon
Step 1: To roast the garlic, peel off the excess skin of the bulb, but leave it in tact. Cut off the pointed tip of the garlic bulb and drizzle with olive oil and salt and pepper. Wrap in tin foil and cook in a preheated, 350 degree oven for about 30 minutes or until soft. Once cooked, let the garlic cool and squeeze out the meat from the skins. They should come out easily and have the consistency of a garlic paste.
Step 2: In the bowl of a food processor, combine chickpeas, tahini, lemon juice, vinegar and salt and pepper. Pulse on high and pour in the olive oil in a slow drizzle through the top of the processor. Pulse until smooth. Add the garlic slowly and taste as you go - for a more subtle flavor add one clove, and keep adding them one by one for more intense flavor.
Step 3: Serve with a sprinkle of paprika and sea salt.
A lover of food, wine and travel, Laura is a freelance writer from NYC eating and drinking her way through the world. A graduate of the Institute of Culinary Education, Laura is a trained chef with a degree in culinary arts and a WSET II award in wine & spirits.