Hummus, a mi moda

I like hummus. It's one of those things that I like to keep around along with some pita bread or pita chips to munch on while I idle away in front of the TV or computer. I know that it's readily available these days in most supermarkets in a variety of flavors, but I decided that I needed to try making my own. Really. As long as you have some key ingredients, it's actually not that difficult, and you can flavor it as you see fit. So here's my home-made version of Hummus, and with one little change (the lemon confit I added), it's a very traditional hummus. Change it, add more things into it, or even change the kind of beans you use (edamame works great for this, and it's so pretty!)

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Hummus with Lemon Confit

1 1/2 cans of Chick Peas (ok, use fresh and soaked peas if you have the patience)
3/4 cup of Tahini (white sesame paste available at your local Middle Eastern market or Trader Joe's or Whole Paycheck, er, Whole Foods)
10 slices Lemon Confit* with some of its oil
1/4 cup Lemon Juice
Peeled Garlic (start with 3, then ramp up if you like it more garlicky)
Sea Salt
Cayenne
Smoked Paprika
Extra Virgin Olive Oil

Boil drained chick peas in a pot of salted water for about 20 minutes. They should be very soft at this point. Set aside.

In a food processor, add the tahini, lemon confit slices (remove the rind from half of them), lemon juice, and some of the oil from the lemon confit. Puree over high heat until it's incorporated together. Pass the chick peas thought the fine setting of a food mill into a bowl. If you're lazy, just add the beans into the food processor and buzz with the tahini mixture. Mix everything together, and thin out with the water you boiled the beans in until it reaches the consistency you like. Season with sea salt to taste, and then sprinkle the cayenne and paprika over the top. Drizzle the olive oil on top as well.

Serve with warm pita bread wedges.

Lemon Confit

5 lemons, thinly and evenly sliced, preferably with a mandoline
Extra Virgin Olive Oil
3 Shallots, finely diced
5 Garlic cloves, finely diced
Sea Salt

Arrange a single layer of lemon slices in a non-reactive storage vessel that has a lid. Sprinkle lightly with sea salt and then top with a layer of shallots and garlic. Repeat this process until all the components are used. Pour olive oil over top until the top layer of the lemons are just covered in oil. Cover and refrigerate. The lemon confit will be usable after about three days, and will keep for about a month or two in the fridge. When needed, just let sit on the counter until the oil becomes liquid again, and remove lemon slices as needed. The oil will also be fragrant and nice for use in sauces and dressings, or even to saute with.

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In about 30 minutes of little work, you have wonderfully rich home-made hummus. It'll make you not want to buy the prepackaged stuff again... It's also great with a good rich Feta cheese (I love the Garden of Eden brand Israeli feta they sell at TJ's -- it's so buttery and rich without being overly salty).

Something easy and oh my... VEGAN. Shout out to my girl Shelby on that one. :X

Happy Cooking!