Hummus

20180812_145801.jpg

Plain hummus is my favorite. I've never really been into any of the "flavors" like black bean or roasted red pepper or whatever is being thrown into a circular plastic container and served with pretzel chips. Hummus is supposed to taste like its ingredients - tahini, garlic, lemon, chick peas - but usually grocery store brands like Sabra fail to deliver in that department. We devolved hummus into this functional paste; it's only purpose being to serve as an exact calorie count. In short, it's never really made to actually taste good. Hummus should have some zip. I'm not saying pile it up with garlic - we often confuse authenticity with too much garlic, and I'll admit that I'm guilty of that - but if you find a suitable balance to all of hummus's ingredients you're in good shape. The bite from the garlic, the acidity of the lemon, the spice from the tahini - hummus is best when it tastes like its parts. When you do it right, you end up creating something bold and yet even keeled. Beats eating a bag of characterless baby carrots.

Recipe
2 15.5 oz cans garbanzo beans
2 tablespoons tahini
1/4 cup olive oil
2 cloves of garlic, peeled
the juice of 2 lemons
toasted pinenuts
salt, pepper, and paprika

To Make:
This is a food processor job, meaning that you can just combine everything but the olive oil and blend. Once blending, slowly add in the oil. Add a little more if you need it. Salt and epper to taste. Separately, toast some pine nuts in an oven on 350. Closely monitor it. They go from 0 to 100 quickly. Top the hummus with toasted pine nuts, smoked paprika, and more olive oil.