chili oil’d hummus

Ingredients

• 1 can chickpeas (drained; peel if you want smoother texture)

• 1/4 cup tahini

• 3 tbsp lemon juice

• 1 small clove of garlic

• 3 tbsp Chili Crude

• 2–4 tbsp ice water

• 1 tbsp extra virgin olive oil

• 1/2 tsp ground cumin

• Salt to taste

Instructions

• In a food processor, blend tahini, lemon juice, garlic, and salt for about 1 minute until thick and creamy.

• Add chickpeas, cumin, and 2 tbsp ice water. Blend until smooth.

• Add 3 tbsp Chili Crude and pulse briefly to incorporate.

• Check consistency. Add more ice water, 1 tbsp at a time, until smooth and slightly fluffy.

• Taste and adjust salt and lemon as needed.

• Top with some more Chili Crude if you want to make it look extra cool.

Have you ever made hummus? We haven’t. Or at least we hadn’t until I realized I was sitting on like 4 cans of chickpeas and no real excuse not to. Did you know they have these skin, shells… things?

Anyway. It turns out hummus is super easy to make and it’s mostly about getting a few simple things right. Chickpeas, tahini, lemon, garlic. Blend it longer than you think, add a little cold water, and it goes from chunky to smooth in a way that feels more like a trick than a recipe.

From there it’s just a matter of what you want it to taste like. In this case, our chili oil gives it some heat and a little texture on top, but the base stays clean and balanced. It’s quick, it’s forgiving, and it ends up being one of those things you set on the table that people don’t really leave alone.