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Thursday, February 25, 2010

Hummus For Hess

I'm more than a little embarrassed to admit that I've owed this recipe for hummus to my friend Hess for about a year. But it's taken that long to get a certain someone to remember just what he did off the cuff at a party last January. Pulsing the reserved chickpeas at the end gives this hummus a great texture. So enjoy everybody, and Hess--I hope it was worth the wait! At least, I'm thorough.

4 garlic cloves, minced then mashed
2 15 oz cans of chickpeas (garbanzo beans), drained and rinsed; 1/4 cup reserved
2/3 cup of tahini
2 tsps harissa paste
1/3 cup freshly squeezed lemon juice
1/2 cup water
1/4 cup olive oil, plus more for drizzling
1/2 tsp sea salt, plus more for sprinkling
1 lg Tb sesame seeds

In food processor, combine the mashed garlic, chickpeas, tahini, harissa paste, lemon juice, 1/2 cup water, and olive oil. Process until smooth. Add sea salt, sesame seeds and reserved chickpeas and pulse 3 or 4 times. Scoop into serving bowl and drizzle with olive oil and a sprinkling of sea salt--if you want to be really fancy, stir some harissa paste into the olive oil and then drizzle that over your hummus. Toasted pine nuts and chopped parsley also make for a good garnish.


  1. YAY! better late than never, right? i'm very excited to try it this weekend!
    at the beginning of the week, i stumbled upon a sale of stacy's pita chips. 3 bags for 4 dollars!!!! i was looking for something to eat them with all week, didn't stop me from eating them, but now i'll have something to finish them off with! :-)
    what a perfect weekend to try a new recipe. thank you again for sharing this!!

  2. sounds delicious! i made an improvised version tonight with roasted red peppers!