This hummus has just enough bite to add some heat to your game-day spread on a chilly autumn afternoon.
- Posted on 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.
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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.