Last week Feaston broke out our food processor and Tahini sauce to make a snack for the week: hummus.
This recipe is one we have tweaked and perfected over many, many years. That said, our spice choice is really something you ought to try. If you opt not to, this recipe will provide you with enough basic information to get you started on your own hummus masterpiece.
Early on in this recipe’s life I didn’t own a food processor, so I used a blender. It’s not the best choice for making dip, but it will work in a pinch. Again, Feaston advocates the purchase of a food processor. Get one. Even a little one. It won’t disappoint.
Here is what you need for Feaston’s hummus:
- One can of chick peas
- 2 Tbsp. of Tahini sauce
- Olive Oil
- 2 Tbsp. lemon juice
- Pinch of sea salt
- Pinch of black pepper
- Couple dashes of hot sauce
- Dash of oregano
- Pinch of red pepper flakes
- Punch of paprika
- One garlic clove or a punch of garlic powder
Open up your can of chick peas and pour a small amount of liquid into the food processor. Literally, just enough to cover the bottom, no more. Drain the rest and dump the “peas” into the processor.
Now, get to seasoning — throw in the remaining ingredients except the Tahini. For hot sauce, I use Cholula, because she’s a tasty babe. Quick note here: if you decide to use red pepper flakes, keep in mind, they will become increasingly spicy as the hummus sits in the fridge. Just something to think about if you’re not eating this all right away.
Before you add theTtahini, shake the living hell out of the jar. Why? Because Tahini has this bad habit of settling to the bottom of the jar. It separates, with the oil on top and the Tahini gunk on the bottom. So, shake it.
Now, cover up the processor and blast the hell out of the mixture. If you are using a blender, do a couple of five second pulses and open ‘er up to turn it over. Do that a couple of times. Bam, you’re set.
My absolute favorite thing to eat hummus with is pita chips. Barring that, I like crackers, toast, carrots and bakery bread. It’s also good spread on a pita and topped with sauteed onions, green peppers and mushrooms. Or with cucmbers and black olives. Tell us your favorite recipes in the comments.