Spicy Crushed Hummus

Total Time:
10 min
Prep:
10 min

Yield:
4 cups
Level:
Easy

CATEGORIES
Ingredients
  • 1 tablespoon canola oil
  • 4 cloves garlic, finely chopped
  • 1 jalapeno, finely diced
  • 4 cups canned chickpeas, drained, rinsed and drained again
  • 1/4 cup tahini
  • 3 to 4 tablespoons olive oil
  • 1 teaspoon toasted sesame oil
  • Juice of 1 lemon
  • 1 teaspoon smoked paprika
  • 2 tablespoons finely chopped fresh parsley
  • Baked lavash chips, for serving
Directions

Heat the canola oil in a small saute pan over medium heat. Cook the garlic and jalapeno until soft, about 2 minutes.

Put 3 cups of the chickpeas in a food processor. Add the sauteed garlic and jalapeno, 3 tablespoons olive oil, sesame oil and lemon juice and process until smooth. If too tight, add the remaining 1 tablespoon olive oil. Add the remaining 1 cup chickpeas to the food processor and pulse a few times; the mixture should be chunky. Sprinkle the top with the smoked paprika and parsley. Serve with lavash chips.

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    This recipe is featured in:

    Summer Appetizer Recipes