Hummus-making used to be a weekly occurrence in my kitchen. It’s just so fantastically easy and delicious. I’m not sure how I let the ritual run away from me.
I’m happy to say hummus and I have reunited with this green-laced recipe, which I hope will entice you to unite with garbanzos and your food processor as well.
Hot peppers are a beautiful thing.
Here, they take hummus to the next notch, adding a nice subtle flavor and spice that will make your spread unique in an elegant way. Don’t worry, this isn’t going to make your eyes water. (That is, unless you take your contacts out after handling the peppers…still waiting for the day when I’ll remember not to do that.)
The spice here is moderately mild, and in fact, you may even want to keep the Sriracha on hand if you looking for a little extra fire. Again, it’s the hints of flavor that you’ll note from the peppers that make them special in this spread.
With just a simple whiz in the food processor, this recipe comes together fast. No roasting, toasting, or fancy stuff is needed to make it complete. But of course, feel free to experiment. That is the beauty of cooking. Want to try roasting those hot peppers? Toasting the cumin seeds? Adding other greens?
Do it, and share with me how it turns out. Cheers.
- -1 lg. clove garlic, or 2 small ones
- -3 Tbsp. lemon juice
- -1 (14.5 oz) can chick peas, drained and rinsed, reserving liquid
- -1/3 cup sesame tahini
- -1/2 tsp. cumin
- -1/4 tsp. paprika
- -1/4 tsp. salt
- -1 1/2 cups spinach
- -2 Italian hot (thin, yellow) peppers
- -2 Tbsp. parsley, optional
- Chop garlic in food processor. Add remaining ingredients, excluding parsley (if using). Process until smooth. Pulse in parsley until just combined. Serve with pita chips or other favorite accompaniment.