Spicy Hummus

Originally I was going to come up with a spicy hummus sandwich, but at the last minute decided instead to serve it as a dip with raw vegetables and homemade sweet potato flatbreads. You may wish to lightly toast some pita triangles to go along with this thick, creamy and fresh-tasting spicy hummus. I was most pleased with the result, as were my dining companions. It makes for a perfect late spring / early summer meal to enjoy on the patio and, not withstanding the cleanup of the wretched food processor that is really a puzzle to put back together after cleaning it (at least mine is), hummus is one of the easiest spreads to make and just plain good for you too.

Notes: This recipe calls for red chili and vinegar paste or "balchao masala". This is an easy Indian spice paste to make at home, and it will keep refrigerated for several months. It does come with a bit of a warning though — it's very hot, so start with just a teaspoon and taste the hummus before adding more. I adore this paste and it works well in any number of curries and even Indian crêpes. This fantastic paste has been a staple in my kitchen for a long time now and it should be in yours too if you enjoy Indian cooking. Do play around with the flavors here.

Spicy Hummus

Recipe by Lisa Turner Cuisine: Indian Published on June 25, 2013 Thick, creamy and spicy hummus made with Indian seasonings and a vibrant red chili and vinegar paste Print this recipe Ingredients: 1 cup dried chickpeas (3 cups cooked or 2 14 oz cans_) 1 to 2 teaspoons red chili and vinegar paste, to taste 1/2 cup fresh parsley, roughly chopped 1 to 2 cloves garlic, minced 1-inch piece fresh ginger, chopped (1 tablespoon) 1 green chili, seeded and chopped 1 teaspoon ground cumin 1/2 teaspoon turmeric 1/2 teaspoon freshly ground coriander 1/2 teaspoon amchoor powder (optional) pinch of asafetida (optional) 1/4 cup tahini juice from 1 lemon (3 tablespoons) 2 to 3 tablespoons olive oil or as needed 1 teaspoon sea salt, or to taste fresh cracked black pepper to taste Instructions: Rinse the chickpeas and soak for 8 hours or overnight in several inches of water. Drain and rinse, then transfer to a medium saucepan and cover with several inches of fresh water. Bring to a boil, reduce heat to low, cover, and simmer for 1 to 1 1/2 hours or until the chickpeas are soft. Drain and set aside to cool. Toss the chickpeas, 1 teaspoon of the red chili and vinegar paste, and remaining ingredients into a food processor and process until smooth. Season with additional red chili and vinegar paste and salt as desired, and add more olive oil as needed to achieve your desired consistency. Makes 3 cups

Other hummus recipes from Lisa's Kitchen you may wish to try:
Avocado Chickpea Hummus
Spicy Roasted Red Pepper Hummus
Marinated Sun-Dried Tomato Hummus with Olives
Hummus with Sun-dried Tomatoes, Goat Cheese and Olives

On the top of the reading stack: Roadside Picnic by Arkady and Boris Strugatsky

Audio Accompaniment: Tim Hecker