Hummus with chili pepper
Votes: 1
Time: 10 min.
A popular Middle Eastern and Mediterranean snack, hummus is a great base for adding various seasonings and other ingredients. In this case, the dip gets a spicy kick from the spicy jalapeño pepper.
The recipes use measuring containers with the following volumes:
1 glass (st.) - 250 ml.
3/4 cup (st.) - 180 ml.
2/3 cup (st.) - 160 ml.
1/2 cup (st.) - 125 ml.
1/3 cup (st.) - 80 ml.
1/4 cup (st.) - 60 ml.
1 tablespoon (tbsp) - 15 ml.
1 teaspoon (tsp) - 5 ml.
1/5 teaspoon (tsp) - 1 ml.
1 glass (st.) - 250 ml.
3/4 cup (st.) - 180 ml.
2/3 cup (st.) - 160 ml.
1/2 cup (st.) - 125 ml.
1/3 cup (st.) - 80 ml.
1/4 cup (st.) - 60 ml.
1 tablespoon (tbsp) - 15 ml.
1 teaspoon (tsp) - 5 ml.
1/5 teaspoon (tsp) - 1 ml.
Ingredients for the recipe:
- 4 cups canned chickpeas, drained, rinsed and drained again
- 1 jalapeño, finely diced
- 1/4 cup tahini
- 1 tbsp. l. canola oil
- 4 cloves garlic, finely chopped
- 3-4 tbsp. l. olive oil
- 1 teaspoon toasted sesame oil
- Juice of 1 lemon
- 1 tsp smoked paprika
- 2 tbsp finely chopped parsley
- Baked pita chips, for serving
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Recipes with similar ingredients: hummus, chickpeas, jalapeno pepper, lemon juice, garlic, parsley, sesame, paprika
Cooking the dish according to the recipe:
- Heat canola oil in a small saucepan over medium heat. Cook the garlic and jalapeño until softened (about 2 minutes).
- Place 3 cups of chickpeas in a food processor. Add the roasted garlic and jalapeño, 3 tablespoons of olive oil, sesame paste, sesame oil, and lemon juice. Puree until smooth. If the mixture is too thick, add the remaining 1 tablespoon of olive oil.
- Place the remaining 1 cup of chickpeas in a food processor and pulse a few times. The mixture should be chunky. Sprinkle with smoked paprika and parsley. Serve with lavash chips.
Exit: 4 tbsp.
Recipe Hummus from dry chickpeas soaked for 12 hours.
Categories:
recipe / Sauces / Dips / / Arabic cuisine / Bobby Flay
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