Courtesy of chef Einat Admony of Balaboosta, Bar Bolonat, Kish-Kash, & Taïm (U.S.) for Tabasco
For Spicy Hummus
600 grams dried chickpeas
2 ½ tsp baking soda
2 large garlic cloves, finely chopped
2 Tbsp. fresh lemon juice
2 tsp Tabasco Sauce
3 Tbsp. olive oil, plus more for garnish
1½ tsp kosher salt
½ tsp ground cumin
Small pinch of freshly ground black pepper
10 garlic cloves
1 large red bell pepper
300ml canola oil
60 grams ground cumin
1 tsp cayenne pepper
2 Tbsp. Tabasco Sauce
40 grams sweet paprika
30 grams ground caraway
1 Tbsp. plus 1 tsp kosher salt
For Spicy Hummus
- In a bowl, add the chickpeas and 1½ tsp of the baking soda. Add cold water to cover and leave to soak overnight.
- Drain the chickpeas and transfer them to a large pot of water.
- Add the remaining 1 tsp baking soda and bring to a boil. Boil until the chickpeas are tender, 45 to 50 minutes.
- Skim off any floating shells.
- Drain, reserve 240ml of the cooking liquid and let the chickpeas cool completely.
- In a food processor, combine chickpeas, garlic, reserved liquid*, tahini, lemon juice, Tabasco Sauce, 3 Tbps. of the olive oil, salt, cumin and pepper and purée until smooth and creamy.
The hummus can be stored in an airtight container for up to three days.
- Place the bell pepper directly on a hot grill or under a broiler and roast until the skin is charred on all sides, about 20 minutes.
- Place in a bowl and cover tightly with plastic wrap without letting the plastic wrap touch the hot bell pepper. Let the pepper cool completely.
- Carefully remove the skin, cut off the stems and scrape off the seeds. Slice the pepper into large chunks.
- In a food processor, combine the garlic, bell pepper, and 240ml of the oil. Pulse until the mixture is almost pureed.
- Add the cumin, cayenne, Tabasco Sauce, paprika, caraway and salt.
- Slowly drizzle in the remaining 60ml oil while the machine is running.
- Keep processing until the harissa is completely puréed and all the ingredients are thoroughly combined.
Store the harissa in an airtight container in the refrigerator for up to three months.
*If you forget to reserve the cooking liquid, you can substitute 240ml ice-cold water. But using the cooking liquid will give the hummus a richer, bolder flavor.