Hummus

ingredients

• 1 15 oz can chickpeas or like 3/4 cup dried chickpeas
• baking soda (optional)
• 5.5+ oz tahini (Al Wadi)
• garlic (2-3 cloves if fresh, more if using cooked and fresh)
• 1 small shallot, or like 1/2 a big boi
• lemons/limes (1-2ish) or their juice
• za'atar / some sumac spice blend
• salt
• 3-4 tbsp good olive oil (Lucini, California Olive Ranch)

directions

prep chickpeas in the way you wish, either soak overnight, or cook and do the baking soda method (google!) - at the very least cook until the skins have come loose.

peel the skins best you can or until you're sick of doing so - kinda like poblanos, i feel like the most important thing is cooking them until the skins are soft enough to peel. if you're really pressed for time, you can use straight from the can, but this is not ideal.

boil a bit of water on the kettle.

for a lil twist, bake some of your garlic n shallots on the comal/griddle. save at least 1-2 cloves to be uncooked.

food process or blend your chickpeas, garlic, shallots, tahini, and some warm water as needed

add a 2-3 tbsp olive oil, salt, za'atar, and lemon to taste n blend more

prep n make a lil divot to add more (~1 tbsp) olive oil and za'atar

if you want, you can further top w/ parsley, paprika, grilled shallots/garlic, etc

enjoy!!