Hummus has become a very popular dip around the world. Here, it gets an unexpected twist with some hot peppers. Serve with pita bread or alongside grilled meats and rice.
Serves: 6Hands-on: 15 minutesTotal: 15 minutesDifficulty: Easy
- 1 can (15 oz.) of chickpeas, drained, liquid reserved
- Juice of 2 lemons
- 3 garlic cloves, peeled and roughly chopped
- 4 Tbsp. tahini (ground sesame paste)
- 3 Tbsp. olive oil, plus more for topping
- 1 tsp. hot paprika
- ¼ tsp. red chili pepper flakes
- ¼ tsp. salt
- ⅛ tsp. ground black pepper
- 1 red chili pepper, thinly sliced
- Put the chickpeas, along with a few teaspoons of their liquid, into a food processor or blender. Blend to a rough paste.
- Add the lemon juice, garlic, tahini, olive oil, paprika, and chili flakes. Blend until it makes a very smooth paste, adding chickpea liquid as necessary. Season with salt and pepper to taste. Drizzle with additional olive oil and sprinkle with sliced chili pepper.