Hummus with Tahini & Spicy Chickpeas

By bjlazyl

Ingredients

• 1 /4 cup extra-virgin olive oil
• 1 /4 cup minced Spanish onion
• 4 garlic cloves, thinly sliced
• 1 jalapeño—halved lengthwise, seeded and thinly sliced crosswise
• One 14-ounce can chickpeas, rinsed and drained
• 2 tablespoons Aleppo pepper (see Note)
• 1 teaspoon ground cumin
• 1 /2 teaspoon ground caraway
• 1 /2 teaspoon ground coriander
• Kosher salt
• 1 /4 cup fresh lemon juice
• Two 14-ounce cans chickpeas, rinsed and drained
• 1 /2 cup tahini
• 1 tablespoon ground cumin
• 2 tablespoons chopped parsley
• Lemon wedges and warm pita bread, for serving
• How to Make It
• Step 1    prepare the chickpeas
• Step 2    meanwhile, make the hummus
• In a food processor, combine the lemon juice and garlic and pulse until the garlic is very finely chopped. Let stand for 10 minutes, then add the chickpeas, tahini, cumin and 1/2 cup of water and puree until smooth. Season with salt.
• Step 3    meanwhile, make the hummus
• Spoon the hummus onto plates and top with the spicy chickpeas. Garnish with the parsley and serve with lemon wedges and pita bread.
• Make Ahead
• The hummus and spicy chick-peas can be refrigerated separately overnight. Bring the hummus to room temperature and gently reheat the chickpeas before serving.
• Notes
• Aleppo pepper is a moderately hot crushed dried chile from Syria and Turkey. It is available at gourmet markets and penzeys.com.

Details

Adapted from foodandwine.com

Preparation

Step 1

Ingredients

chickpeas

1/4 cup extra-virgin olive oil

1/4 cup minced Spanish onion

4 garlic cloves, thinly sliced

1 jalapeño—halved lengthwise, seeded and thinly sliced crosswise

One 14-ounce can chickpeas, rinsed and drained

2 tablespoons Aleppo pepper (see Note)


hummus

1/4 cup fresh lemon juice

4 garlic cloves

Two 14-ounce cans chickpeas, rinsed and drained

1/2 cup tahini


How to Make It

Step 1 prepare the chickpeas

In a medium skillet, heat the olive oil until shimmering. Add the onion, garlic and jalapeño and cook over moderate heat, stirring occasionally, until the vegetables are softened and golden, about 8 minutes. Add the chickpeas, Aleppo pepper, cumin, caraway and coriander and cook, stirring occasionally, until the spices are fragrant and the chickpeas are heated through, about 10 minutes. Season with salt.

Step 2 meanwhile, make the hummus

In a food processor, combine the lemon juice and garlic and pulse until the garlic is very finely chopped. Let stand for 10 minutes, then add the chickpeas, tahini, cumin and 1/2 cup of water and puree until smooth. Season with salt.

Step 3 meanwhile, make the hummus

Spoon the hummus onto plates and top with the spicy chickpeas. Garnish with the parsley and serve with lemon wedges and pita bread.

Make Ahead

The hummus and spicy chick-peas can be refrigerated separately overnight. Bring the hummus to room temperature and gently reheat the chickpeas before serving.

Notes

Aleppo pepper is a moderately hot crushed dried chile from Syria and Turkey. It is available at gourmet markets and penzeys.com.