I’ve gone through many phases as an eater, from my youth as a rice crispies, reese’s peanut butter cup, and ruby red grapefruit juice fiend, to the days when hummus might as well have been its own food group. I’m decidedly more in the middle today, which is definitely a good thing. But I still think it’s nearly impossible to have enough hummus. Thus, I whipped up this hummus for a casual NYE appetizer. Two of us downed almost an entire cauliflower in the process of enjoying the indispensable staple.
~15 oz chickpeas (I strongly suggest using beans you’ve cooked yourself–the broth is a crucial contributor to the overall deliciousness of the hummus)
several tbsp broth from cooking chickpeas
as much fresh basil as you can lay your hands on
salt and pepper to taste
2-3 cloves garlic, peeled
one head cauliflower, cut into florets (or other hummus-delivery vehicle of your choice)
Chop the garlic in a food processor. Add the chickpeas, basil, some of the chickpea broth (just a little to start), lemon juice, and salt and pepper. Process, adding olive oil while the machine is on.
If you’re squeamish about a lot of olive oil, switch to more chickpea broth until you reach the desired consistency. Add salt and pepper to taste.
As you’ll notice, I’m not being very exact about amounts here. Hummus is personal–if you like a smoother, thinner hummus, use more liquid. If you’re into chunky, use less. Make the call in terms of herbs and seasonings based on your tastes.