Smoked Serrano Hummus
Ingredients
Pine & Pepper Spices
- 1 large Garlic clove
- ⅝ cup Water
- 1 Tbsp. White wine vinegar
- 1½ tsp. Salt
- ½ tsp. Sugar
- ½ can Garbanzo beans (from a 15 oz. can), drained
- 2¼ tsp. Tahini
- 1 Tbsp. Olive oil
- 1½ tsp. Lemon juice
Directions
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1
In a small saucepan over medium heat, dry-toast the Smoked Serrano Chile and the garlic clove, stirring constantly until fragrant, 2 to 3 minutes.
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2
Add the water, white wine vinegar, salt, and sugar and stir to dissolve.
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3
Simmer until the liquid has reduced by about half, 12 to 15 minutes, stirring occasionally.
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4
Strain out the chile and garlic and reserve them, then let the liquid cool to room temperature.
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5
In a food processor, combine the strained chile and garlic with the garbanzo beans, tahini, olive oil, lemon juice, Hungarian Paprika, and Ground Cumin Seeds.
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6
Add ¼ cup of the cooled chile-infused liquid and blend until smooth, adding a little more of the liquid as needed for a silky texture. Taste and adjust the salt.
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7
Top with a few Spearmint leaves before serving. Makes about 1 cup.
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8
Serving suggestions: Serve with warm pita bread or crisp vegetables, or use as a spread for a falafel sandwich.
