About a month ago I ended up with a pretty random (for me) craving for hummus of all things. As I wrote back then, I'd picked up some chick peas and tahini with the grand plan to eventually make my own. Well tonight I finally got around to it, throwing together an impromptu hummus recipe that came out pretty good.
The inspiration for this particular recipe was a conversation with a friend about what kinds of hummus I could make with the ingredients I happened to have laying around, keeping in mind that I haven't been grocery shopping in a couple of weeks. I ended up settling a kind of "Italian" hummus, using a lot of the ingredients I'd typically use in a batch of tomato sauce or risotto. Now, I'm never one to shy away from excess heat in my recipes, so feel free to back off on the red pepper flakes if you think you'd prefer something a little bit more mild.
Clinton Hill Foodie Hummus
1 can (14.5 oz) chickpeas, drained
2 tbsp tahini
1 tbsp pramigiano reggiano
1 tbsp extra virgin olive oil
1 tsp cayenne pepper
1 tbsp red pepper flakes
1 tsp ground red pepper
1 tbsp lemon juice
1/2 leaf fresh sage
1/2 leaf fresh basil
1 tsp kosher salt
1 tsp black pepper
Place the ingredients in a food processor. Turn on the food processor.
That's basically it. I had to add about 1/4 cup of water because the mixture was too dry and wasn't combining well.
Not content to just use the hummus as a dip, I decided to make a sandwich with some lightly-toasted oat bran bread and freshly sliced tomatoes.