My (sad) attempt at plating.
Toronto's Royal York was featured in our 2024 trip to NYC since there's a handy shuttle from the hotel to Porter Airport. It's been renovated in recent years with a cafe/lounge called Clockwork in the main lobby. We had a lovely Red Pepper Hummus Dip with seasonal vegetables and grilled pita. I was so impressed I had to replicate that hummus as soon as we were home. An internet search brings up 15 million recipes - I am not kidding. I took my inspiration from America’s Test Kitchen.
This recipe uses tahini which I love - mostly if the tahini’s from Parallel Bros. They are in Toronto. In Hamilton, you can find their tahini at Synonym’s Cafe.
Lovely Clockwork plating.
6 TB tahini (see Notes)
2 TB extra-virgin olive oil
In a small bowl, whisk together the tahini and oil.
1 can chickpeas
¼ cup jarred roasted red peppers
1 garlic clove, minced
½ tsp table salt
Pinch cayenne pepper
3 TB lemon juice
My choice for canned chickpeas has always been the PC Blue Menu label which has no added salt. Drain, rinse and lightly dry the chickpeas.
I have found Italian brands of roasted red peppers to be the most flavourful - for example, Molisana, Unico etc. Some jars are packed with a couple of whole peppers or buy a jar of sliced peppers. Best to get “packed in olive oil” - not in water; not pickled. Pat the peppers dry with paper towels.
Process the chickpeas, roasted red peppers, garlic, salt, and cayenne in a food processor until almost fully ground, about 15 seconds. Scrape down bowl with rubber spatula.
With the machine running, gradually add lemon juice through feed tube. Scrape down the bowl and process for an additional minute. With the machine running, add the oil-tahini mixture through feed tube and process until the mixture is smooth and creamy.
Cover the hummus and let the flavours combine for at least a half hour.
Do an internet search on hummus for ideas about how to plate and serve this. For veggies, not many people think of adding raw kohlrabi sticks but they taste great! If you wish, sprinkle the plated hummus with a drizzle of olive oil, a sprinkling of nuts, parsley, a spice mixture, chimichurri -really… the list goes on. Be creative! And… great with warm naan bread.
Leftovers or make-ahead - this can be refrigerated for up to 5 days.
Notes and Tips...
Tahini - if it’s not from Parallel Bros. you will likely have to give the tahini a bit of a stir before measuring the required quantity
For KB Recipe Attribution Practices please visit “Whose Recipe Is It?”
<== VISIT LATEST RECIPES to leave Questions, Comments or Likes! LOVE to hear from you!
You can personalize how this page PRINTS by copying and pasting the page URL into Print Friendly!