barefoot contessa’s hummus
Ina strikes again! While perusing her new cookbook, Make it Ahead, the Queen’s hummus recipe jumped out at me as a must-try. The recipe is actually for Roasted Red Pepper Hummus with Sriracha, but I tend to dig my hummus pretty simple and straightforward, so I just used her base to make a super-tasty, garlic-y, creamy hummus with just a couple of my own edits (+olive oil, -a bit of garlic). Also, whenever I make an Ina recipe, I totally don’t talk into an invisible camera riffing with an imaginary Contessa. Totally. Doesn’t. Happen.
1 29-oz can chickpeas, drained
1/2 cup freshly squeezed lemon juice, 3 lemons
1/3 cup cup sesame tahini
3 cloves chopped garlic
2 tbs toasted pine nuts (optional – I’ve had metal mouth before, so I always skip!)
Optional, from original recipe:
1 1/2 tsp Sriracha
2 roasted red bell peppers
Place the chickpeas, lemon juice, tahini, garlic, 1 tbs salt, 1 tsp pepper – and the Sriracha and roasted red bell peppers if using – in a food processor and pulse until mixture is coarsely pureed. Then continue to pulse while adding 1/3 cup olive oil until the hummus is smooth to your desired texture. Place into serving bowl and top with olive oil and a dash of sea salt. Serve with fresh, crunchy veggies – radishes are my favorite, and toasted warm pita wedges. YUM.