This is a delicious twist on the classic hummus recipe. Baking it changes the texture, adds a rich deep flavor making it fluffy yet creamy. If you fresh-cook your chickpeas it’s even better! Serve with warm pita bread sliced into wedges. And the citrus salad is the perfect accompaniment – click on the title for the recipe: Orange, Fennel and Black Olive Salad.
Ingredients Preheat oven to 400 degrees
- 2 cloves of garlic, smashed
- 1/4 cup water (use cooking water if fresh cooked)
- 1 Tablespoon olive oil
- 2 cups chickpeas, fresh cooked or canned
- 1 1/2 teaspoons salt
- 2 Tablespoons tahini (more if you want a stronger tahini flavor)
- 6 Tablespoons of fresh squeezed lemon juice
- 1/4 teaspoon cumin
- 1/4 teaspoon smoked paprika (optional)
- 1/4 teaspoon cayenne pepper (optional)
- Olive or canola oil spray
- 2 Tablespoons olive oil
- In a food processor, add the garlic, water, and olive oil. Process until well combined.
- If you are using canned chickpeas, rinse well in a colander. Pour the beans into the food processor and blend for a few minutes.
- Add the rest of the ingredients and puree until very creamy. Taste for seasoning.
- Spray a small baking dish or a cast iron skillet with a lid, fill scoop in the hummus and spread until even.
- Pour the olive oil over the hummus, cover and bake for about 25 minutes.
PEPPER & ONION TOPPING
- 2 teaspoons olive oil
- 1 small red onion, diced small
- 1 clove garlic, minced
- 1 small bell pepper, sliced into thin strips
- 1/4 teaspoon salt
- 1/2 cup cilantro or parsley, rinsed and chopped fine
- While the hummus is baking, prepare the topping.
- On a medium high heat, warm the oil in a small saute pan.
- Add the onions and garlic and cook until translucent.
- Stir in the peppers and mix well. Lower the heat and continue cooking until they are soft and a bit caramelized.
- When done, remove the lid from the hummus and sprinkle with the peppers, onions and parsley.
- This will make about 2 1/4 cups.
Note: There are many options as to what you use for the topping. In the summer, I roast fresh diced tomatoes until blackened. Other good things: toasted sesame seeds or pistachios, black or green olives, chopped marinated artichokes. You get the idea!