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Hummus with Crispy Garlic Chips & Spicy Oil

Source of Recipe

From "Cravings: All Together" by Chrissy Teigen


Recipe Introduction

"Hummus, hoo-moose, choo-muss. No matter how you pronounce it, you're talking chickpeas, blitzed until smooth and jacked up with little flavor pops to make it special. There is a whole shelf of the refrigerator case in every supermarket now dedicated to this Middle Eastern treat, and you can find some crazy flavors (chocolate? pumpkin spice? Hard pass). But this somewhat classic flavor profile pleased a crowd of tasters in our house and, more important, it pleased me, diehard hummus holdout who is slowwwwly learning to love chickpeas. The pasty, beige, and beany versions I got at the store never really did it for me, but I gotta say that now that we make it ourselves and eat it fresh, I am converted. I want anything I dip into to be packed with flavor, and this version is, thanks to lemon, garlic (and garlic oil!), cumin, and the love of my life, salt. Little crispy garlic chips and a spicy oil topper seal this deal."

List of Ingredients

◦ � cup olive oil
◦ 5 cloves garlic
◦ � teaspoon cayenne pepper
◦ 1 (15-ounce) can chickpeas, drained, with � cup liquid reserved
◦ � cup pure tahini (see Note)
◦ � cup fresh lemon juice (from 1 large lemon)
◦ 1 � teaspoons kosher salt, plus more for seasoning
◦ � teaspoon ground cumin
◦ Freshly ground black pepper
◦ Chopped scallion greens, for garnish
◦ Pita chips, for serving


Recipe

Gently warm the olive oil in the smallest saucepan you have over medium-low heat. Thinly slice three of the garlic cloves. Test the oil by adding a garlic slice; if it sizzles right away and begins to brown, the oil is ready. Add the sliced garlic and cook until lightly browned and crisp, 2 to 3 minutes. Scoop out the garlic chips with a slotted spoon and drain on a paper towel; reserve the oil.

Place about 3 tablespoons of the still-warm oil in a small bowl and add the cayenne; let the rest of the garlic oil cool, and reserve.

Combine the chickpeas with their reserved liquid, the remaining 2 cloves garlic, the tahini, lemon juice, 2 tablespoons of the reserved garlic oil, the 1 � teaspoons salt, and the cumin in a food processor and process on high until fluffy and creamy, 3 minutes. Season to taste with more salt and pepper. Drizzle with the cayenne oil, then garnish with the scallion greens and garlic chips. Serve with pita chips on the side.

Serves 4 to 6







❧ Note:
Pure tahini is simply sesame seeds, usually roasted, ground into a paste. It comes in a jar or a white plastic container. Don't confuse it with prepared tahini, a seasoned dip/spread that comes in a tub similar to hummus.