Lemony hummus with harissa oil
Perhaps a more accurate title for this post would be “a great excuse to cram my piehole with Dosa Chips,” but that isn’t very ladylike now is it? Ahem… if you’ve never heard of these Dosa Chips I speak of, let me fill you in (and no, I’m not getting paid for this). These crunchy little bits of wonder are made from a fermented batter containing four ingredients: white rice flour, urad dahl, water and salt which means they are gluten free. (Yes, I am sorry to say that I have joined the ranks in the ever growing army of the wheat intolerant… doctor’s orders.) Anyhoo, whether you’re a gluten eater or hater, I think you’ll find that these super crunchy, slightly salty bad boys are trés addictive and in their honor I created this accompaniment: an extra lemony hummus topped with a spicy harissa oil. Heads-up: Dosa Chips are local to the San Francisco Bay Area (I get mine at Bi-Rite) so if you can’t find them you can always gobble up your hummus with the crackers of your choice, fresh veggies or just a spoon. Whatever floats your boat.
Now, onto the hummus. There are a few things I should mention here: first, I made this hummus with canned garbanzos. Let me tell you, there are very few things that I will tolerate from a can, but beans make the cut (especially when they are organic). This means that I can make homemade hummus without planning ahead and when you’re jonesing for something to slather on your Dosa Chips (or need a last minute appetizer) that’s good news. The second thing is that homemade hummus tastes a million times better and fresher than anything you can buy from the store. Period. Third, there’s a nifty little trick that will give your hummus a silky-smooth texture and that’s popping the garbanzo beans out of their skins. It’s worth the extra ten minutes, I promise.
Last we have the harissa oil. I love this combination of chile and spices with the tang of the lemony hummus. It’s got a little bit of heat but it’s not overbearing. Top your hummus generously with the flavored oil and a bit of the chile paste and then use the leftovers for a variety of things – it’s great on fish, awesome on veggies, delightful mixed in with some mayo/vegenaise for those sweet potato fries…
Lemony hummus recipe
1 15 oz can garbanzo beans, drained, rinsed, skins removed and discarded
1/2 cup lemon juice (I like it really tangy. Feel free to dial back.)
1/4 cup tahini
1 garlic clove
Salt to taste (I used 1 teaspoon, but the amount of salt depends on how much sodium is in your can-o-beans.)
Harissa oil recipe
2 dried guajillo chilies
1/4 cup olive oil
1 tsp toasted coriander seeds
1 tsp toasted caraway seeds
1 tsp toasted cumin seeds
1/4 tsp dried mint leaves
1/2 tsp kosher salt
2 cloves garlic
Zest of 1 lemon
Additional 1/4 cup olive oil plus more for topping
Soak the dried guajillo chilis in hot water for 20 minutes until they become soft. drain.
Blend all ingredients in a food processor until a paste is formed. Stir in an additional 1/4 cup of olive oil and let it mingle for at least 10 minutes before you drizzle it on the hummus. Keep the leftovers refrigerated for up to 5 days in a clean, air tight container topped with extra olive oil.
Photos by Bess Friday and Lauren Godfrey. Thanks so much Bess!