Ever since I learned how to make hummus, I hardly buy it in the store anymore. It so easy to make and – being a little control freak that I am – I enjoy knowing what exactly is in it.
I also realized how easy it is to create flavored hummus, when the original isn’t exciting enough. Don’t take me wrong, I do like hummus just as it is. But sometimes, when I feel like a snack, with a glass of wine, I wish I can add more flavor, spice, whatever I am just craving, to it. So the other day I started to experiment a little. And the result was so good, there wasn’t much of hummus left when we were done with it.
This is one combination I came up with for now, but sky is the limit when it comes to your own taste preferences – I am sure you can come up with many other great combinations!
Spicy Homemade Hummus
- 2 cans of chickpeas (thoroughly washed) or a bag of dry ones, soaked overnight and cooked until soft
- 5-6 cloves of garlic
- 6 tablespoons Tahini paste
- High quality extra virgin olive oil
- 2 full tablespoons of sun dried tomatoes in oil – roughly sliced or chopped
- Lemon juice from 1 lemon
- Handful of fresh parsley (Italian, flat)
- 1-2 Tablespoons Sriracha (optional, as you desire)
- Fresh mint leaves for garnish
If you’re using dry chickpeas, cover them with water the evening before, bring to boil and turn the heat off. Let them soak overnight, covered. Cook until soft, without salt. Drain and place in the food processor.
If using canned chickpeas, drain them in the colander and give them a good rinse with water until it stops foaming and water runs clean. That removes the solution preserving it from spoiling. Keep handful of chickpeas on the plate, and transform everything else into a food processor.
Pulse food processor until you get a smooth paste. You may have to add little bit of quality olive oil and/or water (I do both). Add chopped garlic and handful of fresh parsley to the chickpeas. You don’t need to chop the parsley, it will be taken care of in the food processor for you. Mix tahini sesame paste with a spoon first, and add about half of the can to chickpeas. Add sliced sun dried tomatoes in oil and few pumps of sriracha, if desired.
Squeeze juice from one lemon and pulse little more, until everything is combined.Season with salt and pepper, taste and adjust the seasoning, if needed.
You can put hummus into a bowl and dig in with pita chips like a dip. I like the presentation that my Lebanese friend showed me: spread hummus over a plate, spreading it with tablespoon and creating a “frame” on the side. Create a little waves in hummus with the spoon all around the plate. Garnish with whole chickpeas that you put aside.
When making flavored hummus like this one, I like to put few chopped dried tomatoes with garlic and few more whole chickpeas in the middle, and decorate it all around with mint leaves, just roughly torn in your hand. Do not do fancy “Julienne” cuts with your knife. Rustic is the best here.
Sprinkle generously with good quality olive oil and serve your favorite with pita chips.
Wine pairing:
This hummus was made fruity (sun-dried tomatoes) and spicy (Sriracha) so it can withstand nice, bold red wine. I recommend an aged Bordeaux ( at least 5 years since harvest) or Spanish Tempranillo such as my favorite Muga Reserva .
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