Allow me to be honest with you. I may have lost my cooking mojo.
I haven’t really been too interested in cooking lately. My life has slowed down a lot (physically, mainly) and my heart no no longer sings in the kitchen. One must still eat, so I am still cooking… although finding it a challenge to continue to blog consistently.
And then I made this hummus. I knew I had to share it right away.
I am no stranger to strange hummus concoctions but this one was really good. Spiced with sriracha with a depthness from red peppers, I really liked it. It wasn’t too spicy (for me!) so feel free to add more sriracha for your palate. I found this had a taste reminiscent of cheese but without any nooch, I think it was from the red pepper paste. This was nice and silky straight from the food processor. Sadly, it stiffened slightly as leftovers so either eat it all at once or add some more liquid as needed.
2 cups cooked chickpeas, drained and rinsed (or a 19 oz can)
1/2 tsp ground cumin
1/2 tsp smoked paprika
1/4 tsp salt, or to taste
2 cloves garlic
2 tbsp tahini
1.5-3 tsp sriracha, or to taste
1 tbsp lemon juice
1 tbsp red pepper paste
2 tbsp water
2 tbsp olive oil
1. In a food processor fitted with its S-blade, blend together all the ingredients except the olive oil. Once smooth, drizzle in the olive oil while the motor runs. Continue to blend until you reach your desired consistency.
2. Prior to serving, drizzle with additional sriracha if desired.
Makes ~2 cups.