Israel taught me that you probably shouldn’t drink the fruit juice you watched the server make without gloves on a dirty cutting board. Israel taught me that actually, yes, you CAN overdose on Vitamin D, shoutout to my epic sunburn for that FYI! Israel taught me that if you get off at the wrong bus stop and now you are lost in the middle of nowhere at 1 AM and your phone is dead… where the hell is your portable charger, girl? But most importantly, Israel taught me that there is no such thing as too much hummus. There is no hunger hummus cannot sate, no problems hummus cannot fix, and no meal complete without it.
My favorite hummus, the recipe I’m sharing with you here, is as good, if not better, than the ones I had in Israel. I got it from my mom who got it from a friend who got it from her friend in Israel. Over time, we’ve tweaked it further, leading to a hummus that’s authentic, delicious and as simple as it gets.
Here, the chickpea liquid (not water!) gives fluffiness to the mixture. Canned chickpeas allow you to skip the extra step of cooking the legumes, but using a strong food processor ensures that your hummus won’t be grainy. If you have time, peeling the chickpeas and discarding their skins yields an even smoother hummus. Good quality cumin, which is critical (we use an Israeli brand at my house) lends the classic flavor and scent and lemon and garlic freshen and sharpen.
Of course, topping, or finishing your hummus, is as important as the dip itself. Many hummusiyas (hummus joints) in Israel finish their hummus with a drizzle of olive oil, some paprika and a heap of chickpeas in the middle. I do the same, but this time I wanted to roast the chickpeas and I went with the recipe from one of my new cookbooks, Food with Friends.
The cookbook it’s all about inspiring get-togethers and it serves up recipes + ideas that excite. I love the sound of the asparagus and raclette toasts (perfect for spring) and the butterscotch pudding with cornbread croutons, but I was immediately drawn to the simpler roasted chickpeas, which were exactly what I was looking for.
We happen to be big on roasted chickpeas in my family so I make more than is needed for topping the hummus with. I adapted the recipe a bit to suit what I had in my spice cabinet/personal tastes, and the results were delicious. The chickpeas are crunchy, spicy and addictive, suitable for snacking on, tossing into a salad, or even to serve alongside charcuterie or on a cheese board, as the author suggests in the cookbook.
Here, they were wonderful for topping the hummus with. They add texture and even more flavor and make the dish look so pretty. The recipe makes more than you need so you can halve it, but I wouldn’t- the minute they come out of the oven, an enticing golden brown, they will be found and snacked to oblivion. Consider yourself warned. Happy hummus making!
*I received this book from Blogging for Books in exchange for my honest review. As always, all opinions are my own.
Spice roasted chickpeas adapted from Food with Friends
Serves: chickpeas serve 4-6 as an appetizer/snack, hummus serves approx. 10
Notes: peel the chickpeas and discard the skins for an even smoother hummus. Use a very good quality cumin to spice the hummus- sometimes cheaper ones can smell rancid. Reduce the amount of garlic if your cloves are bigger. The hummus will keep in the fridge for up to a week.
Why I love this recipe: roasting on a high temperature gives these spicy chickpeas a crispy, addictive texture. They’re simple and quick, a wonderful topping for this fluffy, authentic Israeli hummus which is a staple in my house.
For the roasted chickpeas:
- two 15 oz. cans chickpeas, drained and rinsed
- 6 tablespoons extra virgin olive oil
- 1 clove garlic, peeled and minced
- 2 teaspoons sweet paprika
- 2 teaspoons dried parsley, plus extra for sprinkling
- 1/4 teaspoon cumin
- 1/8 teaspoon cayenne pepper
- 1/4 teaspoon chili powder
- 1 1/2 teaspoon smoked sea salt flakes
For the hummus:
- two 15 oz. can chickpeas
- reserved aquafaba (chickpea liquid from the can) from approx. 1 can
- 1/4 cup tahini
- 4 small cloves garlic, peeled (halve if the cloves are big)
- juice of 1/2 a lemon
- 1/2 teaspoon sea salt
- 2 tablespoons cumin
- olive oil, for drizzling
- paprika, for sprinkling
- shredded and torn fresh parsley leaves for garnish
- First, make the chickpeas: preheat the oven to 425°.
- In a medium bowl, toss the chickpeas with the olive oil, minced garlic, and all the spices.
- Spread in a single layer on a rimmed baking sheet. Roast the chickpeas for 30-35 minutes, until they are crunchy and golden brown.
- Remove and let cool before transferring to a bowl for serving. Sprinkle with more parsley + salt if desired and serve. Reserve some of the roasted chickpeas for topping the hummus with.
- Make the hummus: in a food processor, grind together the chickpeas, the chickpea liquid and the rest of the ingredients. Process until creamy and fluffy.
- Plate the hummus with a drizzle of olive oil, sprinkle of paprika, and a mound of chickpeas in the center. Top with shredded fresh parsley. Serve immediately!