Nothing is simpler than a piece of hot toast topped with hummus and chili oil. My version of this classic tweaks the normal ingredients to my personal preferences.
Homemade hummus is delicious and much nicer than store-bought. Chili oil drizzled on top of hummus is a great way to add tang. Both hummus and chili oil are easy to make and you can find recipes for them anywhere.
When I make these, as I just did, I alter recipes to my taste. For chili oil, instead of using generic dried chili peppers, I use fresh habanero peppers which are very hot. Instead of using salt, I use tamari. Tamari is a special kind of soy sauce with deep, rich flavor. And instead of using ordinary tamari from a supermarket, I deploy restaurant-grade tamari from famous chef David Chang (founder of Momofuku restaurants). David recently started selling his culinary ingredients to civilians like us and they're exceptional.
For hummus, I add lots of garlic to ward off vampires. They live in my neighborhood and you can never be too safe. Extra garlic and lemon add scrumptious flavor to the chickpeas and tahini.
Here are the results. If you want further instructions, just ask or wander over looking hungry. :)
Me: I'm making hummus today.
Her: Huh? You can MAKE hummus?! I thought you have to buy it.