Recipe courtesy of Food Network Kitchen
Three is not a crowd in this flavorful assortment of hummus. Using the same base for all three makes this an easy way to create variety[-just stir in different toppings right before serving. Whether your guests like their dip spicy, earthy or traditional, there will be something for everyone.]
- Three 15-ounce cans chickpeas
- 3/4 cup tahini
- 2/3 cup fresh lemon juice (from about 5 lemons)
- 6 cloves garlic
- Kosher salt
- 3/4 cup olive oil, plus more for serving
- 3 cups fresh baby spinach
- 2 whole marinated artichoke hearts, finely chopped
- 2 tablespoons pine nuts
- Coarsely ground black pepper
- 1/4 cup pickled sweet peppadew peppers, finely chopped
- Pita chips, for serving
In the bowl of a food processor fitted with the metal blade attachment, combine the tahini, lemon juice, garlic and 1 tablespoon salt. Process until smooth and very creamy, about 30 seconds. Scrape down the sides of the bowl with a rubber spatula and process for another 60 seconds; the mixture should be light in color and thick. Add the chickpeas in 3 additions, processing until smooth after each addition. With the food processor running, slowly pour the oil into the feed tube in a steady stream and process until the mixture is creamy. If too thick, add up to 3/4 cup of the reserved chickpea liquid a few tablespoons at a time until hummus is smooth and has a sheen. Season with more salt if desired. Divide the hummus into 3 bowls. Top 1 bowl of hummus with the reserved whole chickpeas and a drizzle of olive oil and set aside.
To make the spinach and artichoke hummus: Bring 1 1/2 cups water to a simmer in a small skillet. Add the spinach and cook until wilted, about 30 seconds. Cool and squeeze dry. Finely chop the spinach and mix it together with the artichoke hearts. Reserve about 1 tablespoon of the mixture for garnish and stir the remainder into 1 bowl of hummus; garnish with the reserved mixture and a drizzle of olive oil.
To make the sweet-and-spicy hummus: Place the pine nuts in a small skillet over medium-low heat. Cook, stirring occasionally, until lightly golden and fragrant, about 4 minutes. Transfer to a plate. Stir black pepper to taste into the last bowl of hummus and make an indentation in the top of the hummus. Fill the indentation with chopped peppadews, pine nuts, more black pepper and a drizzle of olive oil.
Serve all 3 hummus bowls with pita chips for dipping.
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Cook's Note: Make the hummus base ahead of time and store, covered, in the refrigerator. Stir in flavors and garnish before serving.
Recipe courtesy of Food Network Kitchens