Spicy Hummus

Spicy Hummus

A staple in Middle Eastern cuisine, hummus is the Swiss Army knife of foods. Use it as a dip, a spread, a sauce, or just eat it with a spoon. This versatile chickpea paste is as delicious as it is easy to make.

In a food processor, mix the lemon juice, garlic and salt. Give it a few pulses until the garlic is chopped up pretty fine. Let it sit while you prepare the chickpeas.

Drain a can of chickpeas and rinse under some cold water. Place them into a boiling pot of water and add the baking soda. Cook them for around 15-20 min until they’re nice and soft. Drain, run under some cool water and set aside.

Back to the food processor we go. Add in half a cup of tahini and blend everything together until it’s nice and creamy. While the processor is running, add in 2-3 tablespoons of water. We want the texture to be nice and smooth. Ice water is key here. Make sure it’s cooler than a polar bears toe nails.

Next we’ll add in the chickpeas, cumin and drizzle in about a tablespoon of the chili oil. Blend until it’s super smooth. Add in some more water if you want it to be creamier. Taste it. Add more salt or lemon juice if you’d like.

That’s it. Scrape your spicy hummus on a fancy plate, drizzle some more chili oil on top, and garnish with some chopped parsley and sumac. Sumac is the Middle Eastern version of furikake. Goes well on rice, meats, poultry, yogurt… basically everything. If sumac isn’t your thing or you’re having trouble finding it, sprinkle on some smoked paprika instead.

Want to take it up another notch? Get yourself one of these and smoke away.

Ingredients

  • Purple Panda chili oil

  • 1 can chickpeas (rinsed and drained)

  • 2 garlic cloves

  • juice of 2 lemons

  • kosher salt

  • half cup tahini

  • ground cumin

  • parsley and sumac for garnish

  • ice cold water

  • half teaspoon basking soda

Pork Loin, Juicy, Coffee Crusted, Bahn Mi, Purple Panda, Toss the Sauce, Pour the Panda, Delicious, Mouth Watering
spicy hummus
spicy hummus
Steven Boghoskhan