Hummus

Ingredients

• One 15-ounce can chickpeas, drained and rinsed, or 1 ½ cups cooked chickpeas
• ⅓ cup tahini
• 3 tablespoons lemon juice, or more to taste
• 2 tablespoons extra-virgin olive oil
• 2 garlic cloves, chopped
• (½ teaspoon ground cumin)
• ½ teaspoon salt, or to taste
• 1 tablespoon extra-virgin olive oil
• Hide ingredients for Sprinkling of paprika, sumac, Aleppo or Urfa chile powder, Baharat, or Za’atar 1 Sprinkling of paprika, sumac, Aleppo or Urfa chile powder, Baharat, or Za’atar (opens in new tab) Sprinkling of paprika, sumac, Aleppo or Urfa chile powder, Baharat, or Za’atar
  • Two 2 ½- to 3-inch cinnamon sticks
  • 1 nutmeg
  • 4 green cardamom pods
  • 1 tablespoon cumin seeds
  • 2 teaspoons coriander seeds
  • 2 teaspoons black peppercorns
  • (2 teaspoons dried rose petals)
  • 1 teaspoon whole cloves
  • 1 teaspoon allspice berries
  • (1 teaspoon dried mint)

  Sub-recipe steps

  1. Place inside a thin, folded kitchen towel and break into pieces with a rolling pin or a heavy skillet: Two 2 ½- to 3-inch cinnamon sticks; 1 nutmeg
  2. Transfer to a spice grinder. Crack open by pounding with the side of a knife: 4 green cardamom pods
  3. Collect the seeds within, and discard the pods. Add to the grinder along with: 1 tablespoon cumin seeds; 2 teaspoons coriander seeds; 2 teaspoons black peppercorns; (2 teaspoons dried rose petals); 1 teaspoon whole cloves; 1 teaspoon allspice berries; (1 teaspoon dried mint)
  4. Grind into a fine powder.
• Hide ingredients for (Dollops of a spicy condiment such as Harissa or Zhug) 1 (Dollops of a spicy condiment such as Harissa or Zhug) (opens in new tab) (Dollops of a spicy condiment such as Harissa or Zhug)
  • 1 teaspoon caraway seeds
  • 1 teaspoon coriander seeds
  • ½ teaspoon cumin seeds
  • ¼ cup olive oil
  • 3 tablespoons sweet paprika
  • 2 teaspoons smoked hot paprika
  • 2 garlic cloves, minced or grated on a rasp grater
  • ¼ teaspoon cayenne pepper
  • ¼ teaspoon salt
  • Olive oil

  Sub-recipe steps

  1. Toast in a small, dry skillet over medium heat, shaking the pan often to prevent burning, until very aromatic, 2 to 3 minutes: 1 teaspoon caraway seeds; 1 teaspoon coriander seeds; ½ teaspoon cumin seeds
  2. Transfer the seeds to a plate and let cool, then grind to a fine powder with a mortar and pestle or in a spice mill or coffee grinder. Transfer the ground spices to a small bowl and stir in: ¼ cup olive oil; 3 tablespoons sweet paprika; 2 teaspoons smoked hot paprika; 2 garlic cloves, minced or grated on a rasp grater; ¼ teaspoon cayenne pepper; ¼ teaspoon salt
  3. The harissa will be very thick and dry. To store, transfer the paste to a small jar and top with a thin film of: Olive oil
  4. It will keep, covered and refrigerated, for up to 3 months.
  5. About ¾ cup
  6. When the pungent heat of harissa is stretched and bulked up with roasted pepper and tomato, the result is more of a dipping sauce or spread.
  7. Prepare version I and transfer to a food processor. Add ½ cup drained jarred roasted red bell pepper and 1 canned whole tomato. Process until smooth.