- 3 cups drained cooked chickpeas
- 1 roasted red bell pepper, skinned, seeded, and coarsely chopped (about 1/2 cup)
- 3/4 teaspoon minced garlic
- 1/2 teaspoon salt
- 1/4 teaspoon crushed red pepper
- 1/2 cup tahini
- 2 tablespoons water
- 4 to 6 tablespoons lemon juice, to taste
- 4 tablespoons extra-virgin olive oil
- 1/4 teaspoon ground cumin
- 1/8 teaspoon ground black pepper
- 1 tablespoon chopped parsley leaves
- 1/4 teaspoon sweet paprika
Pita Chips, for serving, recipe follows
In the bowl of a food processor, place the chickpeas and red bell pepper. On a cutting board, mash the garlic cloves with 1/4 teaspoon of salt to a smooth paste with the side of a knife, then add this to the processor along with the crushed red pepper, tahini, water, 4 tablespoons of the lemon juice, 2 tablespoons of the olive oil, cumin, and pepper and process until smooth, stopping to scrape down the sides as needed. Taste and adjust the seasoning by adding salt and additional lemon juice, if necessary, to taste. Transfer to a wide shallow bowl for serving and use the back of a serving spoon to form a well in the center of the hummus. Drizzle with the remaining olive oil and sprinkle the top with the parsley, and paprika. Serve at room temperature, with pita chips for dipping.
- 1/2 cup extra-virgin olive oil
- 1 tablespoon minced garlic
- 1 teaspoon Essence, recipe follows
- 4 pita breads, each split in 1/2
Preheat the oven to 300 degrees F.
Combine the olive oil, garlic, and Essence in a small bowl and whisk to mix. Brush the mixture evenly over the rough (inside portion) of each pita bread half. Stack the pita breads and cut into quarters. Arrange the pita pieces evenly on a baking sheet and bake until golden brown and crispy, about 20 minutes. Remove from the oven and let cool before serving.
Yield: 32 chips
Emeril's ESSENCE Creole Seasoning (also referred to as Bayou Blast):
- 2 1/2 tablespoons paprika
- 2 tablespoons salt
- 2 tablespoons garlic powder
- 1 tablespoon black pepper
- 1 tablespoon onion powder
- 1 tablespoon cayenne pepper
- 1 tablespoon dried oregano
- 1 tablespoon dried thyme
Combine all ingredients thoroughly.
Yield: 2/3 cup
Recipe from "New New Orleans Cooking", by Emeril Lagasse and Jessie Tirsch
Published by William Morrow, 1993.