This hummus has just enough bite to add some heat to your game-day spread on a chilly autumn afternoon.
Posted in , Nov 24, 2017
|1 can (13.5 ounces) chickpeas, drained, with 2 tablespoons of liquid reserved|
|¼ c. tahini paste, stirred well before measuring|
|¾ c. roasted red peppers, drained|
|1 Tbsp. freshly squeezed lemon juice, or more to taste|
|2 garlic cloves, coarsely chopped|
|2 tsp. chili oil or 1 or 2 pinches chile flakes|
|1 tsp. kosher salt, or more to taste|
|Freshly ground black pepper|
|¼ c. extra-virgin olive oil|
|Flaky sea salt, such as Maldon (optional)|
|Pita chips or fresh veggies for serving|
1. In a food processor, combine the chickpeas and liquid, tahini, red peppers, lemon juice, garlic, chili oil, salt and a pinch of pepper. Blend until smooth, scraping down the sides as needed.
2. Taste, seasoning with more salt and lemon juice if desired.
3. With the processor running, drizzle in olive oil.
4. Transfer to a serving bowl, and garnish with a drizzle of olive oil, a squeeze of lemon juice and a pinch of Maldon sea salt (if using).
5. Transfer to a serving bowl, and garnish with a drizzle of olive oil, a squeeze of lemon juice and a pinch of Maldon sea salt (if using).
6. Serve with pita chips and/or fresh veggies of your choice. Hummus can be covered and refrigerated for up to two days.
Makes about 1 ½ cups.
Nutritional Information (serving size ⅛ cup): Calories: 110; Fat: 8g; Cholesterol: 0mg; Sodium: 280mg; Total Carbohydrates: 7g; Dietary Fiber: 2g; Sugars: 0g; Protein: 3g.