A rich, dense hummus to dip some of your favorite vegetables in. A light drizzle of extra virgin olive oil and garnished with crushed Brazil nuts. A touch of chile powder for pops of earthiness.

We’re spending enough time indoors eating all sorts of rich treats. Why pause what you’re watching on Netflix to answer the door for the deliveryman? Skip that! Justify your time on the couch by hanging out in your kitchen first, then veg out to Netflix Originals with a homemade snack on your lap. Brooklyn, EAT your heart out!

Hummus garnished with crushed Brazil nut and a touch of chile powder

• 3 cups of chickpeas (soaked overnight)
• 1 cup of sesame tahini paste
• 3 cloves of garlic, crushed
• 4 tablespoons of freshly squeeze lemon juice
• 1/2 cup of cold water
• coarse sea salt to taste
• 2 tablespoons of extra virgin olive oil
• 1 whole Brazil nut
• pinch of chile powder

Recipe:

In a food processor, pulse 3 cups of softened chickpeas until crushed up evenly. It doesn’t have to be smooth at this point, just crushed all throughout. Add sesame tahini paste, crushed garlic cloves, and lemon juice and process until slightly smooth. Taste and add salt as needed. Now while processor is on, drizzle the cold water and let it whiz until it is smooth to your desired consistency. Add more water a drop at a time if you like a looser, less dense, hummus. Transfer hummus to a bowl and smooth the surface in a fashion to your liking. Drizzle 2 tablespoons of extra virgin olive oil. Smash a whole Brazil nut under your chef’s knife and sprinkle onto the center of hummus. Add a light pinch of chile powder.

Note: I don’t remember how many cups of dried chickpeas it took to end up with 3 cups cooked. I soaked an undetermined amount of dried chickpeas in cold water in a bowl overnight. The next day, I drained the beans and transferred them to a stockpot filled up with plenty of cold water. I boiled the chickpeas for about 40 minutes to an hour, until they were a little softer than al dente. I drained again and let them cool completely. Once cooled, I placed in the fridge until I was ready to use.