Like many a San Franciscan, I'm more than a little bit obsessed with Bi-Rite Market, a gourmet food shop that sells everything from ridiculously creamy salted caramel ice cream to beautifully fresh seafood, as well as a plethora of other specialty goods. And like many, I rarely set out for an afternoon in the park without stopping by to fill my picnic basket with a bottle of sparkling rosé, a selection of Bi-Rite's ooziest cheeses and juiciest berries, and a tub of exceptionally bright store-made hummus.
This shockingly simple recipe is straight from the source, so whether you find yourself in San Francisco or not, you can sate your craving for this picnic and snack time staple.
To make the cumin/coriander blend, toast 2 tablespoons each of the whole spices in a sauté pan on low heat until aromatic and lightly toasted, about 2 minutes. Once cooled, grind in a coffee grinder reserved for spices; a mortar and pestle also works. For smoother hummus, peel the chickpeas before adding to the food processor.
- 2 large garlic cloves, smashed
1 1/2 cups cooked garbanzo beans (from a 15oz can, drained and rinsed)
3 1/2 tablespoons freshly squeezed lemon juice, more as needed
3 tablespoons warm water, more as needed
2 tablespoons extra-virgin olive oil, plus more for garnish
1 1/2 tablespoons tahini
1/4 teaspoon ground toasted cumin/coriander combo (or 1/8 teaspoon each if not making the blend)
Pinch of cayenne pepper
Toasted pine nuts, for garnish, optional
Finely chopped parsley, for garnish, optional
- Put the garlic in the bowl of a food processor and pulse a few times to chop. Add the garbanzo beans, lemon juice, water, olive oil, tahini, spices, and 3/4 teaspoon salt. Blend until smooth, scraping down the bowl as you go.
- Taste and add more lemon juice or salt as needed; to get the right balance of flavors, it should taste bright with lemon juice, rather than heavy with beans and tahini. You can also adjust the consistency with a little more water, if you like (keep in mind that it will stiffen considerably when chilled).
- Drizzle with olive oil and sprinkle with pine nuts and parsley before serving (if using).
- Dips, Appetizers
- Mediterranean/Middle Eastern
- About 1 1/2 cups