This moderately spicy hummus makes a great party dish. I dress it up with a topping of roasted red peppers combined with pine nuts and seasonings.
Friday night is usually DVD night here, and we normally try to pick something that we can watch as a family. But since our 8-year-old daughter was having a sleep-over at the neighbors’, we were able to watch something a little more adult. We chose Hustle & Flow, which we really liked. Terrence Howard’s performance was excellent.
Since we were planning to eat in front of the TV, I chose something simple: Spicy Red Pepper Hummus stuffed in whole wheat pita bread with lettuce, tomatoes, red onions, and a few calamata olives.
- 3-4 cloves garlic
- 3 cups (or 2 15-ounce cans) cooked chickpeas
- cooking liquid from the beans (or water)
- juice of 1/2-1 lemon
- 2 tablespoons tahini (omit if cutting fat)
- 1/2 tsp. cumin
- Harrisa, or other hot pepper sauce, to taste*
- chipotle chili powder (optional)
- salt (to taste)
- 10 ounce jar of roasted red peppers
- toasted pinenuts
- additional chopped roasted red peppers
- lemon juice
- a pinch or two chipotle pepper
- a sprinkle of sumac
- Throw the garlic into a running food processor (see Notes for blender option). Add the chickpeas and begin processing. Add the lemon juice and tahini. (I used half of a very large yet mild homegrown lemon. For regular lemons, I’d start with half, check the flavor, and add more if needed.) If needed, add 1/4 cup bean cooking liquid or water, just enough so that the chickpeas become a smooth paste. Add the cumin, the harrisa, chipotle powder, salt, and half of the roasted red peppers. Process until smooth. Taste for spiciness and add more harrisa as needed.
- Add the remaining roasted red peppers and pulse to coarsely chop.
- If you want, make a topping for the hummus by combining a tablespoon of toasted pine nuts with 2-3 tablespoons of chopped pepper. Add lemon juice and chipotle pepper to taste. Drizzle the top of the hummus with a little lemon juice (and if you really want spicy, add a little of the juice from a jar of pickled jalapeños.) Mound the topping in the center. Sprinkle with sumac.
For super-creamy hummus, use a Vitamix or other high powered blender. Start with about 1/2 cup of chickpea broth and add more if necessary.
Updated June 10, 2016 with a new photo and optional toppings.