Chili Crisp Hummus

Chili Crisp Hummus/Users/cgorayeb/Desktop/Videos for ClaireMade/Chili Crisp Hummus.MOV

Yes, yes, I know.  Hummus is ubiquitous, but it’s also really easy to make, and really really delicious when you stir in some Chili Crisp.  It’s also really versatile and can be used as an immediate hors d’ouevres with veggies, bread, crackers, or chips, a great sandwich spread, or as an addition to rice or a topping on grilled chicken, or even on a bagel with an egg for breakfast.

Ingredients

I can (15 oz) chickpeas drained (keep the liquid, known as aquafaba, to thin the hummus)

¼ cup of tahini (stir it well before measuring out)

¼ cup of  extra-virgin olive oil (this won’t be cooked so use a good one)

¼ cup of fresh lemon juice

1 clove garlic, grated

½ tsp kosher salt

1 tbs of Chili Crisp to mix in; 1 tbs of Chili Crisp to drizzle on top

2 to 3 tablespoons of aquafaba, lemon juice, or cold water

How to Cook

1. In the bowl of a food processor or blender, put in the chick peas and blend until almost smooth
2. Add tahini, olive oil, lemon juice, garlic, and salt and pulse or blend until combined
3. Add two tablespoons of liquid (water, lemon juice, if you are a lemonhead like me, or aquafaba) and pulse until hummus is soft and dippable; add the last tablespoon of liquid, if necessary
4. Add the Chili Crisp and pulse to mix; taste and season to your preference with additional Chili Crisp, if necessary
5. Serve in a flat bowl and drizzle Chili Crisp on top

Will keep in the refrigerator in an airtight container for a week.