If you start with Harissa olive oil like I got in the June Vegan Food Swap, this recipe comes together quickly. If you don’t happen to have harissa olive oil around, use regular olive oil. If you want spicy hummus, you will need to add pepper flakes, chili powder, or some such. If you add something that’s not in powder or oil form, add it with the garlic. For added flavor, top with smoked paprika when you serve. I thought I would have a picture of this but it ended up disappearing before I got the camera out. Stay tuned–I’ll post a picture the next time I make it.
2 cloves garlic
2 cups chick peas
½ cup tahini
3 tablespoons lemon juice
½ cup water (or to taste, depending on what consistency hummus you like)
Salt, to taste (start with a small pinch)
¼ cup Harissa Olive Oil
Process garlic in food processor until the pieces are all stuck to the processor bowl. Add chick peas and process until they become uniformly grainy. Add all other ingredients except olive oil. Process until it doesn’t get any smoother. Slowly pour oil into running processor. Put into refrigerator for flavors to meld and, if you desire, top with smoked paprika and additional olive oil before serving. I like this with plain whole wheat tortilla chips.