Creamy homemade hummus infused with a spicy and flavorful chili garlic oil.
Prep Time10 minutesmins
Cook Time5 minutesmins
Total Time15 minutesmins
Course: Appetizer, Side Dish, Snack
Cuisine: Mediterranean
Servings: 8
Author: Caitlin Charlton
Ingredients
15ozcan of garbanzo beansdrained and rinsed
2tablespoontahiniunsalted
2tablespoonlemon juiceabout ½ a lemon
¼teaspoonKosher salt
⅓cupextra virgin olive oilplus more for topping
¼teaspoonred pepper flakes
1.5teaspoonminced garlic
½teaspoonchopped parsleyoptional, for garnish
Instructions
Remove the outer shell of each garbanzo bean by pinching each bean between two fingers. Discard the shells.
Place the peeled garbanzo beans in a food processor along with the tahini, lemon juice, and salt.
Heat a small pan over medium-low heat and add the olive oil, red chili flakes, and garlic until fragrant and oil is hot, about 3-5 minutes (be careful to not burn the garlic! Stop cooking if garlic starts to brown).
Turn on the food processor and slowly add the chili garlic oil to the food processor while it is running. Turn off and wipe down the sides of the food processor and pulse a few more times, until smooth. Serve with pita or sliced veggies.
Notes
Makes about 2 cups of hummus.
You can store the hummus in an airtight container for 3-5 days in the refrigerator, or 6-8 months in the freezer.