I made the weirdest hummus today! But wait til you hear how I ate it, that’s even more bizarre.
So I make homemade hummus pretty frequently and always (loosely) follow the basic recipe – garbanzos, tahini, lemon, olive oil, salt, take some liberties with other add-ins and flavourings. But that’s the basics and its so good. Today however, I got a wild hair and just ran with it.
Cooked up some dried garbanzos (or chickpeas, if you will) in my slow cooker. With a slow cooker (AKA CrockPot), this is really easy; you can even put them on before you go to bed and they will be done in the morning then store them in the fridge for a couple of days until you get around to using them. You can skip this step and use canned, but I just find it kind of satisfying to make my own. Plus, they are way less salty. Back to hummus, garbanzos and a bit of their liquid went in the nutri bullet (or whatever inferior blender you have) then I added cumin (not so weird), some salt and a splash of pickle juice plus the habanero and jalapeno peppers from a jar of Aidan’s Atomic Pickles, level 3. I get it that these parts are usually what gets thrown out after all of the delicious pickles are eaten, but it seemed too good to throw out! Sometimes I use the leftover pickle brine a few times by adding carrotts or other good pickling veg, but I digress from my hummus story. Blended all of that up until it was just right with a little olive oil added to achieve texture perfection. So how did it turn out, my pickled pepper hummus? Fucking awesome!
Best part though? Eating it the next morning spread on jalapeño cheddar sourdough toast with pickled red onions and sprinkled with savory granola for crunch. Yesirreee! 
Forgot to take a photo with the crunchy granola topping on the toast…you’ll have to imagine it there.
