Hummus
Inspired by Dizengoff - New York, NY
I didn’t grow up eating hummus. In fact, I remember being back in Texas for Christmas a few years ago and seeing some show up at a potluck. The majority of party goers left the hummus untouched, not knowing the creamy goodness that lay before them. I never tried any until moving to New York City for college. But once I did, I never stopped. Today you can find hummus in all sorts of flavors but nothing beats the basics. At home you can put this together in mere minutes and have something better than just about anything found at the store.
This recipe is inspired by Dizengoff in New York City. Dizengoff is often regarded as the best hummus spot in the city and you can find weekly specials that include all sorts of creative additions. I’m keeping things simple but that doesn’t mean you have to. Start here, then let your imagination run wild.
INGREDIENTS
HUMMUS:
1 can of chickpeas (16 oz can)
⅓ cup tahini
4 TBS water
2 TBS olive oil
2 tsp salt
½ tsp cumin
5-6 roasted garlic cloves
3 TBS fresh lemon juice (about 1 lemon)
Parsley (for garnish)
Sumac or paprika (for garnish)
GO FOR IT
HUMMUS:
In a food processor or blender add tahini, water, olive oil, salt, cumin, roasted garlic, and lemon juice, then pulse a few times to mix everything together
Add in rinsed chickpeas and puree on high until very smooth (add more water if necessary)
Taste and add in salt, cumin, lemon juice as you find a need for more
Garnish with parsley and sumac/paprika
NOTES:
See how simple this is? My shortest recipe instructions yet! Now just imagine adding sun dried tomatoes, roasted red peppers, pine nuts, jalapeños, buffalo sauce, or whatever else you can think of to this! Don’t like roasted garlic? Use regular garlic. Don’t have sumac? Sprinkle with red pepper flakes. You can truly make this your own.