Spicy Hummus

1. 1

   On a cutting board mince and mash the garlic to a paste with the salt. In a food processor puree the chick-peas with the garlic paste, the tahini, the lemon juice, and 1/8 cup of the oil. Make sure to scrape down the sides so all the ingredients get processed.You may choose to add 1/4 cup of water to thin the hummus. You may also use some of the pickling juice to thin the hummus (I prefer to use the juice myself). Process the hummus until smooth and add salt if necessary. Transfer the hummus to a bowl. On the stove, heat 1/8 cup of oil until almost smoking. Once the oil is smoking, turn off the heat and then add the hot pepper flakes. The oil may sizzle. Let the oil cool to room temperature. You may choose to strain the oil, but I prefer to keep the pepper flakes in the oil. Once the oil is prepared, mince the jalapeno. Top the hummus with the jalapeno and chili oil. The hummus and the parsley oil may be made 3 days in advance and kept covered and chilled. Divide the hummus between shallow serving dishes and smooth the tops. Drizzle the hummus with the chili oil and jalapeno. Serve the hummus with the pita wedges and vegetables.

* Per serving · 4 servings · Values may vary.

No additional tips available.