Something a little bit different today that my average cocktail fair.
I’ve been trying my hand at homemade hummus lately, and you know…it’s surprisingly easy to make, totally freaking fantastic, and I think I’m come up with a really tasty recipe, with some major help from Saad Fayed (thank you Saad, whoever you are!)
Honestly, it’s a little difficult to really voice this recipe, because most of the time when I’m cooking, I improvise and just do things with my favorite spices and ingredients until it tastes great. But I’ll try my best!
The real secret is roasted garlic. If you’ve never roasted garlic before, it really couldn’t be easier. You literally take the garlic you want to roast up, wrap it in some foil, and stick it in the oven at 375 for about 20-25 minutes. You can roast it even longer, but I found that for this particular recipe, that amount of time at 375 roasts the garlic perfectly without making it completely into liquid – just makes it easier to deal with.
So! Without further ado, here we go.
Hummus a la Gilby
*1 15.5 oz can chickpeas
*3 tbsp lime juice
*1 1/2 tbsp tahini (easy to find at your local grocery store, hopefully)
*5 cloves garlic, roasted
*1/2 tsp salt
*2 tbsp olive oil
*Splash of black truffle oil (be careful!)
*1/4 cup of liquid from can of chickpeas
*Scallions (I used a fair amount – don’t be afraid to go overboard with these)
*Sriracha (totally dependent on how spicy you want it to be)
*Fresh thyme (a few sticks ought to do)
*Jerk seasoning (I used a LOT)
Blend it all together for a few minutes in either a blender or food processor, and you’re set! With the spices, I really just played around until it got really delicious – so have fun with it.
So if you have a food processor or blender, this is a super easy thing to make, and it’s actually a lot of fun. And you can make a TON of it. I used 3 cans of chickpeas (my food processor can’t handle any more than that) and I have enough hummus to last for quite a while. And it’s cheap!
Anywho, I’ve said my peace for today. Another cocktail coming soon!