The Snacking Dead, p. 27
2 garlic cloves
¼ teaspoon crushed red chile flakes
1 tablespoon plus 1/3 cup olive oil
1 (15.5-ounce) cans chickpeas, drained, 1/3
cup liquid reserved
3 tablespoons freshly squeezed lemon juice
1 tablespoon tahini
½ teaspoon salt, or more to taste
Freshly ground black pepper to taste
Pinch ground cumin
Pita chips for serving, optional
Raw veggies for serving, optional
Violently smash the garlic with the side of a knife,
then pull off the peels. Finely chop one garlic clove and leave the other
whole. Heat a small skillet over medium heat, then add the chile flakes and let
toast for 15 seconds. Add 1 tablespoon of the oil and the whole smashed garlic
clove and saute until the garlic is softened and lightly browned, 2 to 3
minutes. Remove from heat.
In a food processor, combine the chickpeas, remaining olive oil, lemon juice, tahini, salt, chopped garlic, sautéed garlic (but not the red chile oil), and pepper to taste.
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| You're going for a ride, chickpeas! |
Blend until smooth, adding the reserve
chickpea liquid as needed, until it reaches the desired consistency.
Spread the hummus on a large plate and drizzle with the
chile oil. Sprinkle evenly with the cumin. Serve with pita chips or raw
veggies, if desired.
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| The drizzling didn't go so well, but the hummus still came out looking great. |
My Rating: 4/5 "Great consistency and great flavor. The chile sauce didn't pack the punch I expected, but the lemon and garlic in the hummus itself were excellent all on their own. I ate this until I was incrediby full and it felt incredibly good."
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