Ingredients:
- 1/3 cups + 1 tablespoon extra-virgin olive oil
- 4 garlic cloves, thinly sliced
- 2 teaspoons ground cumin
- (2) 15 ounce cans chickpeas, drained and rinsed
- 3 tablespoons tahini
- 1/8 tablespoon St. Lucifer Habanero Table Spice
- 3 tablespoons fresh lemon juice
- (1) 4 ounce jar of roasted red peppers
- 1 fresh jalapeno pepper, minced
- 1/2 tablespoon of Kosher salt to taste
Directions:
- Combine the 1/3 cup olive oil with the garlic and cumin in a small saucepan.
- Set over medium-low heat and cook until the garlic softens, about 3 minutes. Don't let the garlic brown.
- Take the pan off the heat and let it cool completely.
- Put the chickpeas, tahini, St. Lucifer Habanero Table Spice, lemon juice, roasted red peppers, jalapenos and salt in a food processor
- Remove the softened garlic out of the oil and transfer it to the processor (reserve the oil).
- Turn food processor on, let it run for about 20 seconds, and then start slowly pouring the cumin oil through the opening of the machine.
- Be sure to scrape the pan with a rubber spatula to get all of the cumin and oil.
- Pour 1/4 cup cool water down the tube.
- Stop the machine, scrape the sides of the bowl, and continue processing until the hummus is creamy and almost smooth.
- Season to taste with more salt and lemon juice.
- For best results, let the hummus sit at room temperature for an hour or two before serving so the flavors can meld.
- To serve, spread hummus in a shallow dish and drizzle with the remaining 1 tablespoons oil.