Fried Hummus Is Your New Favorite Mashup
The aforementioned hummus may look like regular hummus. It is beige. It’s creamy. A little olive oil on top. But this hummus is special because I made it with roasted garbanzo beans, which gave it a nuttier, toasty, and slightly tastier taste. This is amazing.
As we said earlier, roasted beans are easy to make . And, as one smart man remarked , any beans can be fried again . Re-frying the chickpeas makes it softer, and as I learned in this article from Epicurious , softer chickpeas make the hummus creamier. I think you understand what I’m getting at.
Did I make this hummus with bacon fat? I did. I have to be myself. (Don’t know any other way.) You can, however, cook the beans in vegetable oil or olive oil if you want your meals to be vegetarian. Roasted chickpeas give a nutty, almost aromatic flavor, and I fucking love the root. When the beans were soft and crumbly, I loosely followed this recipe , which itself is pretty good. To make your own fried hummus, you will need:
- 1 can chickpea, dried
- 1 tablespoon of your favorite butter, be it lard, bacon fat, chicken schmalz, duck fat, vegetable oil, or butter
- 2 cloves of garlic, minced
- 1/3 cup fresh lemon juice
- 4 cloves of unpeeled garlic
- 1 teaspoon salt
- 2/3 cup tahini
- 3 tablespoons cold water
- 2 or more tablespoons of olive oil, plus more for serving.
Heat oil in a saucepan or Dutch oven until shimmery, add garlic and cook until golden brown. Add the chickpeas, season with a little salt and cook until they start to fall apart.
While the beans are cooking, add the unpeeled garlic, lemon juice, and salt to a food processor and pour in the garlic juice. Wait ten minutes or so for the fragrance to expand. When the beans begin to crumble, remove the pan from the stove and let cool slightly. Strain the garlic lemon juice through a sieve and return to the food processor. Add the tahini and beat until smooth, scraping off the sides as needed. Add the chickpeas, stir until smooth but thick, and then, with the processor running, add the water one tablespoon at a time. Add olive oil in the same way, taste and add more water if you want the hummus to be a little looser.
Drizzle with olive oil and eat it like any hummus – with a spoon or lots of lukewarm pita bread. (I’ve also heard that carrots or other plant parts work well.)