Hummus is probably my favorite snack. On days I don’t feel like cooking, I tend to grab some hummus with pita, tomatoes, cucumbers, or anything else that will work as a yummy vehicle for the hummus. It’s also really delicious as a spread on a sandwich instead of mayo. So I usually have at least one container of hummus in my fridge at any moment. But homemade hummus is exponentially better than the store bought stuff. Plus, you can customize it to your liking.
I recently watched a video of the hummus master himself, James Beard winner Michael Solomonov. Mike Solo has arguably the best hummus found in Philly, at his restaurant Zahav. I wanted to attempt to make my own creamy hummus at home. I tend to like mine slightly spicy, which can be achieved by adding a lot of garlic. But I have this awesome Nudo Chili Olive Oil, so I thought I’d include that to give it a bit of a kick, so I decided to make this Chili Oil Hummus!
Ingredients:
- 1 can (15 oz) chickpeas
- 2 large cloves of garlic, roughly chopped
- ½ teaspoon salt
- ¼ cup Tahini sesame seed paste
- the juice of 2 lemons
- 2 tablespoons chili olive oil (I used Nudo)
- Paprika, for garnish
- Chopped parsley, for garnish
