Tuesday, March 20, 2012

spicy poblano hummus

Another hummus?
And the spicier the better, in this cook's humble opinion.
Super creamy and uber spicy, it's crazy good.
Bring it to your next party or cookout!

Spicy Poblano Hummus
Makes about 2 cups.

2 cans chickpeas, drained and rinsed
1/4 cup tahini
2-3 tablespoons olive oil
1 1/2 teaspoons ground cumin
1/2 teaspoon ground smoked paprika
1/2 teaspoon red pepper flakes (optional)
1 big or 2 small fresh garlic cloves
1/4 cup fresh lemon juice
1 medium poblano pepper, ground (helps the food processor out!) or any other mild to medium pepper
Salt and freshly ground black pepper
Olive oil, for drizzling
Gourmet flatbread, to serve

In a food processor, blend all ingredients until very very smooth.  Add water if too thick.  Transfer hummus to medium bowl. Cover and chill until ready to serve. Bring to room temperature before serving. Drizzle a bit of olive oil on top and accompany with a spicy gourmet flatbread and enjoy! 

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