At last, Jon presents his recipe for those who love their hummus smooth and spicy. Sabra and Tribe can step aside.
½ cup of tahini
juice of 3 lemons
Kosher salt, black pepper, cumin powder, and ras el hanout to taste
1 head of garlic cloves, peeled
5 jalapeño peppers, seeds optional
a few TBSP of olive oil
1 large can of chickpeas
paprika, for serving
As far as the basic procedure, he mostly follows this article from Inspired Taste, particularly for their emphasis on the order of ingredients. The jalapeños and ras el hanout were Jon’s additions, but you can experiment with lots of other flavors. (I’m looking forward to giving it a go with some kalamata olives!)
- Rinse the chickpeas and remove the skins—it’s very easy, but it can add a good twenty minutes to the process. This is optional, but it helps get the hummus really smooth.
- Pulse tahini and lemon juice together in the blender.
- Add the salt and spices, then garlic, then jalapeños to the blender, one at a time. Pulse for a minute or so after each ingredient is added. This allows everything to distribute evenly so that you don’t wind up with any salty clumps.
- Add the skinned chickpeas, stir into the already-blended ingredients with a spoon, then pulse until smooth. If it seems to be drying out, add some more lemon juice or a little warm water.
- Garnish with paprika and a drizzle of olive oil and serve with pita bread.
Handy tips I learned from this recipe:
- Skinning the chickpeas is worth the time and effort.
- Squeeze the lemon over a sieve to avoid seeds.
- Use more garlic and jalapeños than you think you need–it’s good for you!