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garlicy hummus

hummus is one of those things i always thought i didn't like. i don't remember ever trying it and not liking it - but i had convinced myself it was no good.

when the trader joe's opened here i saw all their hummus and was willing to give it another shot. i picked up the tub of roasted garlic hummus and a bag of parmesan pita chips. dear god - it was so good.

i am so glad i tried it - i am so glad it was good - and i am so glad i made my own. what is it about making your own food that tastes so much better than store bought stuff. i am a sucker for smoky spices and am addicted to garlic so i knew i wanted to create a hummus with a smoky garlic flavor.

i immediately went to cooks illustrated and ina. i always start with those two - they always have the basics which is a good place to start. i hit the jackpot by merging the two recipes and adding some of the picky cook touch.

this hummus is garlicy, smoky and bright. the cumin and paprika play together very well, the garlic is prominent - but not overpowering. the lemon - as usual - brightens it up beautifully. the texture was creamy but not baby food. i definitely recommend drizzling the top with a bit of the extra virgin olive oil.

make these baked pita chips to accompany the hummus.

garlicy hummus
inspired by cooks illustrated and the great one (ina garten)

garlicy hummus

Ingredients
4 garlic cloves
2 cups canned chickpeas, drained, liquid reserved
1 1/2 teaspoons kosher salt
1/3 cup tahini (sesame paste)
6 tablespoons freshly squeezed lemon juice (2 lemons)
1 tablespoon grated lemon zest
2 tablespoons extra virgin olive oil - plus more for drizzling
2 tablespoons water or liquid from the chickpeas
1/4 teaspoon ground cumin 
1/4 teaspoon smoked paprika

Directions
Turn on the food processor fitted with the steel blade and drop the garlic down the feed tube; process until it's minced. Add the rest of the ingredients to the food processor and process until the hummus is coarsely pureed.

garlicy hummus

garlicy hummus

garlicy hummus

Taste, for seasoning, and serve chilled or at room temperature. Drizzle with extra virgin olive oil.
Keeps well in fridge for a week.



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