Berkeley's Hummus Recipe

1. Prepare chickpeas

If using canned chickpeas, drain and reserve the liquid (aquafaba). Rinse briefly if desired. For creamier hummus, optionally peel a few chickpeas by pinching—this is optional.

2. In a food processor or high-speed blender, combine the chickpeas, tahini, lemon juice, garlic clove, cumin, salt and black pepper. Pulse until roughly combined.

3. With the motor running, slowly drizzle in the 2 tablespoons olive oil and 2 tablespoons reserved aquafaba (or water) until the mixture becomes smooth and creamy. Stop and scrape down the sides as needed. Taste and adjust salt, lemon, or olive oil. If too thick, add additional aquafaba or water 1 teaspoon at a time until desired spreadable consistency is reached.

4. Transfer hummus to a bowl, cover, and refrigerate while preparing other components so flavors meld (10–20 minutes).

5. In a small bowl, whisk together Duke's mayonnaise, lemon juice, garlic powder, hot sauce (if using), salt and pepper until smooth and slightly loose. Taste and adjust seasoning. If you want a thinner dressing, whisk in 1–2 teaspoons warm water.

6. Refrigerate dressing until assembly.

7. Lightly toast the interior of the squishy buns: heat a nonstick skillet over medium-low, brush the cut sides with the 1 teaspoon olive oil, and toast until golden and just crisp, about 1–2 minutes.

8. Spread about 3 tablespoons of hummus on the bottom half of each toasted bun (adjust to preference).

9. Place 2 romaine leaves on top of the hummus on each sandwich. Spoon or drizzle about 1.5 tablespoons of Duke's mayo dressing over the lettuce.

10. Sprinkle shaved pecorino evenly over the dressing (about 2 tablespoons per sandwich).

11. Scatter croutons on top of the cheese for crunch (about 3–4 tablespoons per sandwich). Press the top bun down gently to compact slightly.

12. Season lightly with a grind of black pepper and, if desired, a light pinch of salt. Serve immediately with a lemon wedge on the side to squeeze if you like a brighter finish.

13. Leftover hummus will keep in the refrigerator in an airtight container for up to 4 days; dressing for 3–4 days.