The hummus above may look like ordinary hummus. It’s beige. It’s creamy. It has a good bit of olive oil on top. But this hummus is special because I made it with refried chickpeas, giving it a nuttier, toastier, slightly more indulgent flavour profile. It is amazing.
As we have discussed before, it’s very easy to make refried beans. And, as one clever man pointed out, any bean can be refried. Refrying chickpeas makes them softer and, as I learned from this article from Epicurious, soft chickpeas make creamier hummus. I think you see where I’m going with all this.
Did I make this hummus with bacon grease? I did. I gotta be me. (Don’t know any other way.) You, however, could cook your beans in vegetable or olive oil, if you wish to keep yours vegan friendly. Frying the chickpeas gives them a nutty, almost hominy-like flavour, and I freaking love hominy. Once the beans were soft and falling apart, I loosely followed this recipe, which is pretty excellent on its own. To make your own refried hummus, you will need:
- 1 can of chickpeas, drained
- 1 tablespoon of your favourite oil, be that lard, bacon grease, chicken schmaltz, duck fat, vegetable oil, or butter
- 2 garlic cloves, minced
- 1/3 cup fresh lemon juice
- 4 cloves of unpeeled garlic
- 1 teaspoon salt
- 2/3 cup tahini
- 3 tablespoons of cold water
- 2 or more tablespoons of olive oil, plus more for serving.
Heat the oil in a sauce pan or Dutch oven until shimmering, add the garlic, and cook until it’s 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 blitz into garlic juice. Let that hang out for ten minutes or so to let the flavours mellow out. When the beans start disintegrating, remove the pot from the stove and let them cool a bit. Strain the garlic lemon juice though a sieve, and return it to the food processor. Add the tahini and blend until smooth, scraping down the sides as needed. Add the chickpeas, process until it’s smooth but thick and then, with the processor running, add the water, one tablespoon at a time. Add the olive oil in the same manner, taste, and add more water if you like your hummus a bit looser.
Drizzle on some olive oil, and eat it how you would any hummus — with a spoon, or with many pieces of warm pita. (I’ve also heard carrots or other plant parts work well.)