My fiance, Curtis, and I are dippers. We join the clan of guacamole, salsa, pico de gallo, and hummus lovers. Even for dessert, I'll slice apples and mix peanut butter, and greek yogurt (tastes exactly like peanut butter pie filling!!). Dip is fun. It's low maintenance, and comes in a variety of tastes, and textures. I've tried making my own hummus from scratch a few times, but became intimidated after a few failed attempts at making various types of beans from scratch.
But this hummus is SO easy and delicious. The harissa paste I used is from a small charming market that grows and makes a variety of products using their lavender near Casa Rodena in Albuquerque, NM. Their truffle salt had flecks of black and white truffles and is absolutely delicious! They also sell incredible flavors of ice cream, goat cheese, crackers, basically anything you'd need if you were spending an afternoon at a winery (which we were!).
This harissa paste was made using native New Mexican chiles. Delightfully smoky and spicy, not overpowering, but full of flavor. Both sides of my family are from small towns in New Mexico, so naturally, my love for NM culture and chile runs deep.
If you aren't planning a trip to Albuquerque soon, but want to make this hummus, any variety of harissa paste will do!
I plan on making a greek mezze platter for dinner tonight. There is something so satisfying about plopping down food and flavors that blend so well together. Marinated artichokes, dolmas, my Fave Falafel, greek cucumber and tomato salad, all perfect harmonious bites to be slathered up with some pita bread.
For dry chickpeas:
1 c dried organic chickpeas (also called garbanzo beans), soaked in filtered water overnight
Seasonings: bay leaf, dried parsley, cumin, coriander, dried cilantro, halved onion, celery, carrot (options are endless)
2 c cooked chickpeas (1 can of drained chickpeas)
1/3 c organic tahini paste (also called sesame paste)
1-2 tbsp harissa paste
juice of one lemon
garnish with cilantro, parsley, roasted garlic, extra virgin olive oil, etc.
To cook the beans from scratch, start by soaking them overnight (8-24 hours). Next day, discard the water and fill a pot with fresh water, add the beans. Water should be 2-3" above beans. Add seasonings, bring to a boil, cover and reduce to medium heat for 1 hour, or until the beans are tender.
To make the hummus, blend the juice of one lemon and tahini paste in a food processor. Add the chickpeas and blend until thick and pastey. Add water 1/4 c at a time until smooth. Add harissa paste and salt. Taste for seasoning, adjust if necessary!