Hummus with Fiery Chili Oil
I don’t think we’ve ever gone camping without hummus, it’s our go-to snack for day hiking or to nibble on while the campfire gets going before dinner. It’s so easy to make fresh homemade hummus there really is no excuse not to—all you have to do is dump all of the ingredients together and blend. This version is made with chili oil instead of olive oil, making it a bit fiery, but surprisingly light. If you don’t like spicy foods, cut the oil down to a teaspoon and then add more incrementally according to your tastes. Refrigerate for up to one week in a sealed container.
Makes 1-1/2 cups
1 (15-ounce) can garbanzo beans
1/4 cup tahini
Grated zest and juice of 1 lemon
2 garlic cloves, roughly chopped
1/2 teaspoon kosher salt
1 tablespoon chili oil*
1/4 cup of water
Chopped fresh flat-leaf parsley for garnish
- Drain and rinse the beans. Set aside.
- Stir the tahini well before measuring since it’s usually clumpy and separated in the jar or can. Use a blender if needed.
- Combine the garbanzo beans, tahini, lemon zest and juice, garlic, salt, and chili oil in a food processor and pulse. Add ¼ cup of water to thin out the hummus and blend again for about 1 minute.
* You can find chili oil in the international foods aisle.
- Drizzle with a bit of olive oil, sprinkle with spices like smoked paprika or cumin, and garnish with chopped parsley.
- Serve with sliced cucumbers, baby carrots, and pita wedges or pita chips, for dipping.