Despite feeling a bit under the weather, Kramer and I had a great weekend. On Friday night, I made some pasta while we watched part one of the Battlestar Gallactica mini-series (I can’t believe we’ve never seen it – don’t worry, though, we’re working on it), then we headed out to meet up with some friends at The Richardson in Brooklyn for a few drinks. Saturday, we slept in, made some breakfast, finished part two of the BSG mini-series, then headed up to Astoria to watch some of the finished episodes of our friend Morgan’s new web series, which is absolutely hilarious and I highly recommend checking it out. Kramer and I ended up being in a few scenes as extras, so you should obviously watch it for that alone, right? On Sunday, we finally got to go eat at Riverpark, Tom Colicchio’s latest restaurant in the city, again, with Morgan, to celebrate his birthday. The food was phenomenal, and the restaurant is right on the edge of the East River, giving way to some beautiful views. The restaurant also has a garden across the street where it grows a lot of its own produce, which I think is awesome, especially for a NYC based restaurant. I can’t wait to go back, although I think my favorite Colicchio restaurant is still Colicchio & Sons.
In the spirit of the Spicy Harissa that I made last week, I wanted to share another of my favorite falafel toppings: roasted garlic hummus. I prefer a hummus that has been pureed with, yes, and entire bulb of golden, roasted garlic. There’s just nothing better. Kramer and I were crazy for this hummus, and were pretty sad when it was gone. This was, believe it or not, the first time that I’ve ever made hummus, and I plan to do it pretty frequently now because it is easy to make and relatively healthy, especially compared to other dips or sauces. You can put this hummus on a sandwich, in a pita, or just serve it alongside some pita chips or vegetables as a snack. You’ll love it no matter what you put it on, so what’s stopping you? Go make some hummus!
- 1 bulb garlic
- 2 cans chickpeas, drained and rinsed
- ⅓ cup olive oil, plus more for drizzling the garlic and the finished hummus
- 2½ tablespoons tahini
- juice of 1 lemon
- 1 teaspoon kosher salt
- ¼ teaspoon ground black pepper, plus more for garnish
- ¼ teaspoon ground cumin
- ¼ teaspoon red pepper flakes, plus more for garnish
- freshly minced parsley, for garnish
- pita chips or vegetables, for serving
- ⅓ cup hot water
- First, roast your garlic. Preheat your oven to 400 degrees F. Chop off about ½ inch off the top of your garlic bulb, so that a bit of the garlic shows through but the majority is still in the peel. Drizzle with about 1-2 teaspoons of olive oil, then wrap loosely in aluminum foil. Place in the middle rack of the oven and roast for 30-35 minutes, until golden. Allow to cool before popping the cloves out of the peels.
- Drain and rinse your chickpeas. Add them to your food processor along with your roasted garlic cloves, olive oil, tahini, lemon juice, kosher salt, ground black pepper, cumin, and red pepper flakes, until smooth, then gradually add in the hot water (you may not need all of it) until it is the consistency that you like. Keep in mind that if you refrigerate the hummus to use later, it will thicken up a bit in the fridge, so you may want to add a tiny bit more water than you think is necessary. Taste and adjust seasonings as needed. Serve immediately with pita chips, vegetables, or even on your favorite sandwich. You can also keep this in an airtight container in the refrigerator for up to 1 week.