Adjusted by Kim but originally from: http://www.101cookbooks.com/archives/hummus-en-fuego-recipe.html
Difficulty: Easy (but need a food processor)
Time needed: 15 – 20 min
– 1/2 cup extra-virgin olive oil
– 1 1/2 teaspoons crushed red pepper flakes
– 3/4 cup walnuts, toasted
– 2 cans of garbanzo beans, drained
– 2 medium cloves of garlic
– Juice of 1/2 a lemon (about 2 tablespoons)
– 1/2 cup hot water
– Salt to taste (about a teaspoon – 7 or 8 shakes)
Olive Oil & Red Pepper Flakes
101 Cookbooks suggests making the hot pepper oil a day or so ahead of time but who has time for that?! If you do by all means go for it but if not, the recipe is still good!
- Heat the olive oil in a small saucepan for 2-3 minutes. Make sure it doesn’t get too hot or else you will burn the red pepper flakes you are about to put into it.
- Turn off the heat and stir in the crushed red pepper flakes. Set aside and let cool, ideally for a day or two – to let the flavor really develop. If not, at least for 20 min.
- Toast the walnuts in the oven for 5 minutes. Literally just put on a cookie sheet and toast at 350 degrees.
- To make the hummus, give the walnuts a spin in the food processor, just until they are a sandy texture.
- Add the garbanzos, 1 or 2 tablespoons of the red chile oil (oil only, no flakes), garlic, and lemon juice. Process until smooth.
- Drizzle in the water a bit at a time and puree more, until the hummus is creamy.
- Let the food processor run for 1-2 minutes to make sure it is done.
- Taste and adjust the seasoning to your liking…more salt, more lemon juice, etc.
Serve in a shallow bowl, drizzled with plenty of the remaining oil and red pepper flakes. I like to add any remaining garbanzo beans at this point as well as some olives and a bit of chopped cilantro for the final touch. This recipe is great with any kind of cracker or veggie.
TOP SECRET: Being from New Mexico, I also like to use this same recipe and add a cup of hot green chile to the hummus. It gives it a good kick!