Is it wrong to add pork product to hummus? Probably but curiosity about how bacon would fare in my usual hummus recipe won out over protocol.
- 4 strips bacon, cut 1/2″
- 2 C Chickpeas, cooked – reserve 1/4 C cooking liquid
- 1/4 C Tahini
- 1/4 C Lemon Juice
- 2 Cloves Garlic, chopped
- 3 T Olive Oil
- 1 t Ground Black Pepper
- 1 t Salt
- 1/4 t Cumin
- 2 Drops Liquid Smoke
Fry the bacon in a pan over medium heat. Cook it through but don’t let it get crispy. Remove bacon with a slotted spoon and set aside.
In a food processor add the tahini. lemon juice and garlic, pulse for 30 seconds, scrape down the sides with a spatula. Add bacon and pulse for 30 seconds, do the scrape down again.
Add half the chickpeas, half the olive oil and 1-2 T of the cooking liquid, pulse for 30 seconds then scrape down. Repeat with remaining chickpeas and olive oil. Add the dry spices, pulse for 30 seconds, scrape it. Now adjust the consistency by adding more cooking liquid to thin, pulsing and scraping down until you have it the way you want.
Many possibilities like but here I tried it with pita chips.
Tasting Post Mortem
A friend of Middle Eastern origin told me I wouldn’t like it as much as the unadulterated version and she was right. It is good, slightly more smoky and weighty, but I do prefer the version without bacon.
You could use canned chickpeas here. If you do, omit the salt and strain off the liquid from the can; you can use that as ‘the cooking liquid’. I recommend going from scratch by soaking a bag of dry chickpeas in a big pot of water overnight, strain, then cooking them in a slow-cooker with 2C water for 3-4 hours. It depends on what kind of time constraints you have.
Everyone has their personal preferences for hummus consistency. Me, I like mine thick so I don’t use much cooking liquid in the final pulse-n-scrape iterations. I do like it smooth, so I probably pulse-n-scrape more than most.
Tandem, everyone has preferences for hummus flavour – some like it more bland, in that case cut back on lemon and garlic and add more tahini. Me, I like a little more acidity and bite so I use more lemon and garlic than most people I know.
Lastly, never, ever ask anyone of Middle Eastern origin which country invented hummus or what is the ‘authentic’ recipe, this will lead to unnecessary diatribe and you’ll never get a reasonable answer.
Enjoy hummus your way.