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1
Start your grill and prepare for direct cooking over medium heat (325-350 degrees F).
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2
Wrap the edges of a fine mesh rack with foil to ensure the chickpeas dont roll off while grilling.
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3
The girls and I have dubbed this the bean corral.
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4
Combine the chickpeas, garlic and 2 teaspoons of the oil in a medium mixing bowl and stir to coat.
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5
Arrange the chickpeas, garlic and lemon halves on the rack.
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6
Keep the bowl handy for later.
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7
Place the rack directly over the coals and cook until the chickpeas are golden and lightly charred, about 15 minutes, rolling them around gently with a spatula every 5 minutes.
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8
Remove the rack from the grill and let cool about 10 minutes.
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9
Put the chickpeas in the original mixing bowl, squeeze the juice of the lemons into the bowl (no seeds, please), and squeeze the garlic cloves out of their paper into the bowl.
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10
Add the boiling water and salt and let soak 30 minutes to rehydrate the beans.
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11
Add the tahini, cumin, paprika, chipotle and 1 tablespoon of the oil to the bowl.
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12
Blend to a semi-smooth consistency with an immersion blender, or process in a blender or food processor.
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13
Put the hummus in a bowl, drizzle on the remaining oil and garnish with the chives.
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14
Serve with pita chips and enjoy!
