+QP +GF +SF
Not tired of hummus yet? Good. Because this one also is a keeper. I love the slight peanutty flavor the Tsire Spice imparts here. Also, while peeling cooked chickpeas sounds like the most tedious task ever, which it kind of is, it also ensures that the hummus will be as smooth as they come. You could always ask your partner or roommate (or maybe your cat) to do this part for you, if you personally can’t be bothered. —CS
MAKES 2 CUPS (510 G)
1½ cups (256 g) cooked chickpeas (peeled if desired for smoothest results)
¼ cup (27 g) Tsire Spice
¼ cup (28 g) soft sun-dried tomatoes
¼ cup (64 g) tahini paste
2 tbsp (30 ml) olive oil or neutral-flavored oil
2 tbsp (30 ml) lime juice
1 large clove garlic, minced
½ cup (120 ml) aquafaba (cooking liquid of chickpeas), as needed
Salt, to taste (2 or 3 generous pinches of coarse kosher salt did the trick for me)
Place all the ingredients in a blender (for most whipped, fluffiest results) or food processor. Blend until perfectly smooth. Stop to scrape the sides occasionally. Add aquafaba as needed, and more if needed. Season the hummus to taste. Refrigerate your leftovers for up to 3 days. Serve with crackers, as a sandwich spread, in wraps or any dish that calls for hummus.