Spicy Hummus

• 1 tablespoon extra-virgin olive oil
• 1 teaspoon red pepper flakes
• 1/2 teaspoon pimenton (smoked Spanish paprika)
• 2 cups cooked chickpeas, preferably homemade (page 47), rinsed and drained
• 1/2 cup chickpea cooking liquid or water, plus more as needed
• 2 tablespoons tahini, plus more as needed
• Juice of 1 lemon
• 1 plump clove garlic, peeled
• 1/2 teaspoon salt, plus more to taste

1. Pour the oil into a small skillet over medium heat.
2. When the oil starts to shimmer, sprinkle in the red pepper flakes and pimenton.
3. Cook, stirring or shaking the pan frequently, until the spices are very fragrant, about 30 seconds.
4. (Be careful not to let the spices burn.)
5. Turn off the heat and let cool.
6. In a food processor, combine the chickpeas, cooking liquid, tahini, lemon juice, garlic, and salt.
7. Pour in the oil and red pepper flakes from the skillet.
8. Process until smooth.
9. Taste, adjust the salt if necessary, and add more cooking liquid or water if you want the hummus thinner or more tahini if you want it thicker.
10. Eat immediately, or cover tightly and store in the refrigerator for up to 2 weeks.

extravirgin olive oil, red pepper, paprika, chickpeas, chickpea cooking liquid, tahini, lemon, clove garlic, salt

Taken from www.epicurious.com/recipes/food/views/spicy-hummus-382488 (may not work)