Karen’s Creamy Hummus with Harissa

Ingredients

• 1  15.5 ounce can garbanzo beans, preferably organic 
• 3 large cloves fresh garlic, peeled and chopped
• 3 tablespoons extra virgin olive oil 
• 3 tablespoons tahini (I used Trader Joe's organic) 
• 1 teaspoon red wine vinegar
• 2 tablespoons fresh lemon juice
• 1/4 cup filtered water
• 1/2 teaspoon ground cumin
• 1/4 dried oregano, crushed with your fingers 
• 1/4 teaspoon sea salt (more to taste)
• 2 tablespoons Harissa Sauce, more for topping (see my recipe)

Instructions

1. Drain the chickpeas and rinse them. Add to a small pot with 1/2 cup filtered water. Bring to a simmer and cook covered until just warmed through, about 2 minutes.Heating the chickpeas yields the creamiest hummus!!!
2. Drain chickpeas. Add to a food processor.
3. Add garlic and evoo to a small skillet. Bring to a simmer and cook until the garlic just starts to brown around the edges, about 2 minutes. Add to the processor after it has cooled a few minutes. You can skip this step and simply add the raw garlic and evoo - YET this mellow the garlic and adds flavor.
4. Add the remaining ingredients to the food processor and whirl until smooth. Scrape down and blend some more - a total of three minutes for a creamy hummus. Add more water, 1 T. at a time if too thick. Taste for seasonings, add more salt if needed.
5. Remove the hummus to a clean glass jar - will last up to 2 weeks refrigerated.
6. To Serve: Place hummus in a serving bowl; add some extra Harissa on top, swirl in. Drizzle with a little extra virgin olive oil and serve. Serve with colorful crudités, crackers, chips and pita bread.