Monday, January 12, 2009

spicy hummus

In this spicy hummus recipe, the traditional sesame seeds are replaced with pine nuts, and added a kick of habanero pepper for a different kind of dip.

Ingredients - Spicy Hummus:
  • 1 clove garlic, peeled
  • 1/2 cup pine nuts, toasted
  • 1/4 habanero pepper, seeded
  • 1 15-ounce can chickpeas, rinsed and drained
  • 1 lime, juiced
  • 1/4 teaspoon kosher salt
  • 1/4 cup olive oil + more for drizzling
  • 1/2 cup liquid leftover from blanching garlic
  • 1/4 teaspoon paprika
  • 2 teaspoons chopped fresh parsley
Preparation - Spicy Hummus:
  1. Put the garlic clove in a small saucepan and cover it with water. Bring it to a boil and simmer 5 minutes, then remove the garlic from the pan and set aside. Reserve 1/2 cup of the cooking liquid.
  2. Meanwhile, heat the pine nuts in a small skillet over medium-high heat. Toast them, tossing often, until they’re brown in spots, 3-5 minutes.
  3. Combine the chickpeas, garlic clove, pine nuts, habanero, lime juice, and salt in a food processor or blender. Turn the processor on and drizzle in the olive oil. Check the consistency of the hummus -- you should be able to pour it, but it shouldn't be soupy -- and add a little garlic-blanching liquid at a time until you're happy with the consistency.
  4. Pour the hummus into a serving bowl and chill it in the refrigerator for 30 minutes. Before serving, sprinkle the finished hummus with the paprika, parsley and more olive oil to taste.

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