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1
This is a simple process, and the recipe will yield a little more chili oil than you need for the hummus.
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2
It should keep in the fridge for about a week, so hang onto it and use it in something like pasta sauce.
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3
Youll thank me later.
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4
Pour the olive oil into a small sauce pan and add the red pepper flakes.
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5
Over low heat, warm the oil to just shy of a simmer.
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6
Remove from the heat and forget about it for an hour or so.
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7
Now lets get serious about the hummus!
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8
This entire recipe is prepared in a food processor, which is nice because you dont get a ton of dishes dirty and it comes together really quickly.
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9
If youre like me and only have a mini-food processor, youll need to halve the recipe and make two batches and then combine them before serving.
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10
First mince the 4 cloves of garlic.
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11
Add in the drained chick peas along with the tahini.
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12
Once the chick pea, garlic tahini mixture is combined into a paste, add the juice of one lemon.
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13
While the food processor is whirring, stream in the chili oil (red pepper flakes and all).
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14
At this point, add the salt to taste.
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15
The consistency of the hummus may be a little thicker than you like, and you can stream in a little warm water or chicken stock to thin it out.
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16
Just be careful not to add more than about a tablespoon of water or stock at a time... you can always add more, but once its in there you cant get it out.
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17
No one likes runny hummus.
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18
Transfer the hummus to a serving dish and drizzle with a little more chili oil and sprinkle with paprika.
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19
Serve with pita chips.
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20
Ta Da!
