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
- Pour the oil into a small skillet over medium heat.
- When the oil starts to shimmer, sprinkle in the red pepper flakes and pimenton.
- Cook, stirring or shaking the pan frequently, until the spices are very fragrant, about 30 seconds.
- (Be careful not to let the spices burn.)
- Turn off the heat and let cool.
- In a food processor, combine the chickpeas, cooking liquid, tahini, lemon juice, garlic, and salt.
- Pour in the oil and red pepper flakes from the skillet.
- Process until smooth.
- 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.
- 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)