Not only is this recipe for hummus quick, it’s really good as well. The seasoning ratios are just right, although that guy in the video would be pretty pissed about the tahini omission.
Serve the hummus along with easy to make pita triangles.
3 cloves garlic
15-ounce can chickpeas, drained, liquid reserved
1 teaspoon kosher salt
1/2 teaspoon ground cumin
Dash cayenne pepper
3 tablespoons fresh lemon juice, or more to taste
3 tablespoons olive oil
Pita Triangles (recipe follows)
1. Mince garlic in a food processor. Add chickpeas, salt, cumin and cayenne pepper. Process in short pulses until chickpeas are minced.
2. Scrape down sides of the bowl. Add lemon juice, olive oil, and 2 tablespoons reserved chickpea liquid.
3. Process until smooth, adding 1 to 2 more tablespoons of chick pea liquid as needed. Taste for seasoning, adding more spices and/or lemon juice.
Makes about 2 cups
Serves 6 to 8.
Do ahead: The hummus can be stored in the refrigerator up to 3 days.
4 pita rounds
2 tablespoons olive oil
1. Preheat oven to 400℉.
2. Brush both sides of pita rounds with olive oil.
3. Stack one pita round on top of another. Using a sharp knife, cut the stack into 8 wedges. Repeat with remaining two pitas.
4. Place wedges on baking sheets and sprinkle with kosher salt. Bake until lightly browned, 5 to 7 minutes.
5. Cool pitas completely before placing in a resealable plastic bag to store.
Do ahead: The pita triangles can be stored up to a week.
Recipes from What Can I Bring? Cookbook by Anne Byrn
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