Armed with Dorie Greenspan's recipe for hummus that I found in her new cookbook "Around My French Table" (page 19), I was on my quest to make my own better brand of hummus! As with every recipe I use I make my own adaptations to the original because, 1) I'm creative 2) I'm not good at following directions and 3) I'm a bit stubborn. Dorie's recipe was no exception. I'll denote my personal additions with the use of an (*) . Oh, I almost forgot to tell you, I also doubled her recipe. See? I told you I enjoy hummus!
SWEET AND SMOKY HUMMUS [PRINT THIS RECIPE]
2 cans (16 oz.) chickpeas, drained (reserve liquid)
4 cloves garlic
2/3 cup well-stirred tahini
4 tablespoons fresh lemon juice
2 tablespoons honey*
2 tablespoons extra virgin olive oil*
1/2 teaspoon ground smoked cumin
1/2 teaspoon ground smoked paprika*
3 tablespoons reserved chickpea liquid
salt and pepper to taste
Put all the ingredients into a food processor and whir until smooth. Continue adding more chickpea liquid (if desired), to come up to the consistency you like. Refrigerate at least 4 hours to marry the flavors.
Serve with assorted fresh vegetables, crackers and pita chips.
Creamy and almost nutty tasting. The slight bit of smokey flavor marries well with the tiny hint of sweet from the honey. Guess I'll no longer be buying the store brand. I've made my own favorite and it was SO easy!