By: Brady Evans
I remember the first time I had hummus. I was maybe 12 or 13, and my mom’s friend from the big city of Atlanta was visiting our small, stoplight-devoid town. She brought with her crunchy wasabi peas, edamame, and hummus.
Oh, the hummus. It was so tangy and creamy and unique. Where I lived, dips came in the form of a pop-top can and accompanied ruffled potato chips.
I’ve been making hummus for a long time, but what takes it up a notch lately is dousing it in a layer of flavor-infused olive oil and savory spices. Here, I used roasted garlic olive oil and smoked paprika.
The true secret to making the best hummus is peeling the chickpeas. I generally toss them in a bowl with water and swish them around with my hand, which loosens the skins. Then, I pop each pea out of its skin. It adds a little time to what would be a quick food processor-only recipe, but it is really worth it.
Hummus (adapted from Oh She Glows)
- 2 15-oz cans chick peas, peeled
- 2 garlic cloves, peeled
- 3 tbsp fresh lemon juice
- 1/4 cup tahini
- 2-4 tbsp water, as needed to reach desired consistency
- 1/2-1 tsp fine grain sea salt
- 1/4 tsp ground coriander seeds
- smoked paprika and olive oil for garnish
- Add chick peas to the food processor and pulse until chopped.
- Add remaining ingredients, adding water if necessary to reach desired consistency.
- Garnish with spices and oils.