Sometimes you spend hours, nay, days thinking about what to cook and sometimes serendipity smacks you in the face and makes the decision for you. During a recent trip to the supermarket Jake picked up some prepackaged hummus only to discover that both chick peas and lemons were on sale for less than the prepared product. And thus the brothers created fresh hummus to eat and it was good.
Equipment Needed: Food Processor, Chef’s Knife, Cutting Board, Aluminum Foil, Baking Sheet
Serving Suggestion: Family Style
Suggested Wine Pairing: Whatever you’re drinking
Suggested Beer Pairing: Whatever you’re drinking
- 3 cans chick peas ($1/15.5oz can)
- 4 cloves garlic ($2.99/lb)
- 3-4 lemons ($0.50/each)
- 1/3 C tahini ($2.99/12.3 oz jar)
- 2 TBSP chili oil ($2.79/6 oz bottle)
- 1/3 C extra virgin olive oil ($9.99/32 oz)
- 1 TBSP cayenne pepper ($2/3.5 oz jar)
- 1/2 TBSP paprika ($3/2 oz jar)
- (Note: For deeper flavor roast your garlic. If you don’t want to or don’t have time, just use raw garlic and skip to the next step.) Preheat your oven to 350°F (if you have a toaster oven use that). Cut the stem side of each clove of garlic off and place them on a piece of aluminum foil large enough to wrap them in. Drizzle with olive oil, wrap tightly and place them on the baking sheet. Failure to use a baking sheet will result in a guaranteed oil fire so don’t forget this part. Toss those puppies in the oven for 10 minutes.
- Drain the chick peas, saving 1/4 of a can of liquid. Pour the peas and juice in your food processor. Mince the garlic and toss it in with a healthy pinch of salt and pepper. Pulse the mix until the peas have broken down a bit.
- Add the tahini, chili oil and olive oil. Squeeze in the juice of all three lemons and add the cayenne pepper and paprika. Process until the consistency of thick yogurt and adjust the flavors as desired. Add more oil and tahini to make things smoother if it’s still on the dry side. Serve with warm pita bread or veggies.