50/50 hummus
One can of chickpeas: 50% hummus, 50% spiced topping. This recipe is a great party trick - versatile, easy and crowd pleasing (even if that crowd is just you and a bag of pita chips). Using chickpea liquid to thin your hummus will help make it creamier without watering down the flavor. The spices here are just a jumping off point and you can absolutely make substitutions. From there, it’s really just about what you want to dip.
yield 2-3 servings
riffing
squeeze some extra lemon juice on top
substitute za'atar, baharat or cumin on the spiced chickpeas
blend a small cooked beet into the hummus
sprinkle with chopped parsley, fennel fronds or dill
add two teaspoons sesame seeds to the pan with the spices for extra crunch
1 15.5 oz can chickpeas, drained, liquid reserved
4 T olive oil, divided
2-4 garlic cloves
3 T tahini
1 lemon, juiced
3/4 ts sumac, divided (optional)
1/2 ts smoked paprika
1/4 ts turmeric
recipe prep
Combine half the chickpeas (about 3/4 cup), 2 tablespoons olive oil, 1-2 garlic cloves, tahini, lemon juice, 1/2 teaspoon sumac and 2 tablespoons of reserved chickpea liquid in the bowl of a food processor or blender. Add 1/2 teaspoon diamond crystal kosher salt (1/4 teaspoon for morton’s). Blend until smooth, scraping down the sides of the bowl as needed, about 5 minutes (you really want to whip it up). If the hummus still isn’t as loose as you’d like, add more of the reserved chickpea liquid a tablespoon at a time. Taste, and adjust salt.
Scoop hummus out into a serving bowl (make sure its not like, overflowing so there is room for chickpeas on top). Smooth out the top and make a very wide and shallow well in the center using the back of a spoon.
Spread remaining chickpeas out on a paper towel and roll ‘em around until they are VERY dry. Finely grate (or mince) 1-2 garlic cloves.
Combine remaining 2 tablespoons olive oil, garlic, remaining 1/4 teaspoon sumac, paprika and turmeric in a small nonstick saute pan over medium heat. Stir spices until fragrant, about 1 minute. Add chickpeas and 1/2 teaspoon diamond crystal kosher salt (1/4 teaspoon for morton’s) and stir to coat the chickpeas in spices and oil. Cook, stirring occasionally, until chickpeas are nicely browned, 5-8 minutes. They won’t be extremely crispy, but they will have a little bite and be very flavorful and roasty.
Spoon spiced chickpeas over the hummus and drizzle with the infused oil from the pan. Drizzle with a touch more olive oil if you’re feeling a little opulent. Serve with pita, vegetables or eat it like cereal if that’s your thing.
do it ahead the hummus can be made a day or two ahead and refrigerated, but the spiced chickpeas are best made closer to serving. They can be made 1-2 hours ahead and stored in an airtight container at room temperature. Spoon the chickpeas on top of the hummus when its time for serving.
