hummus

i've had so many lack-lustre-yet-traditional batches of hummus, almost all by my own hand. it's too heavy, too cloying, and not transcendent in the least. i love the idea of adding smokiness and light, as it doesn't feel like you're eating nutty bean paste. it's got a better "eatability" when you've got another flavor floating around in there. the heat and vinegar from the tapatio / tabasco is perfect.



1 head roasted garlic (wrap garlic head + olive oil in foil, throw in oven when you're cooking something else, hopefully around 350 degrees)
2 cups chickpeas (soaked overnight, simmered for an hour and a half or until cooked)
2 tablespoons tahini
1 tablespoon olive oil
big dollop of sour cream
chives or green onions
salt, pepper, chili powder (i used ancho), pinch of smoked paprika
tabasco or tapatio sauce