The perfect snack food whether you’re in front of the TV or on the Riverwalk.
This is a great dish to keep in your refrigerator. It’s easy to prepare, tastes great down to the last bite, and it makes a great snack – a fun change from chips and salsa. Thanks to Boudro’s and Zinc for sharing. “Click here to see the video”:/restaurants/zinc/boudros-and-zinc—roasted-serrano-hummus/ …
Soak chick peas in water overnight, refrigerate.
Bring to a boil and simmer chick peas for 2-3 hours, until tender.
Strain chick peas and reserve cooking liquid. Blend chick peas and remaining ingredients in food processor, until smooth. Check seasoning.
Top with capers, sun-dried tomatoes and a drizzle of sun-dried tomato olive oil. Serve with pita chips or tortlla chips. Enjoy!
- 10 Oz. Dried Chick Peas(soaked in water overnight)
- 4 Serrano Peppers(fried in oil)
- 3 Cloves Garlic – minced
- 1 ½ Lemons – juiced
- 1 ½ Tbsp Tahini
- 1 ½ Tbsp Extra Virgin Olive Oil
- 1 Tbsp Sea Salt
- Sun-dried Tomatoes