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Zinc Bistro & Wine Bar 2-Alarm Hummus

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Course Appetizers

Ingredients
  

  • 20 oz. chickpeas Can use either canned, or chickpeas that have been soaked overnight
  • 10 each Serrano Peppers Fry these in oil
  • 3 each lemons juiced
  • 3 tbsp. Tahini
  • 3 tbsp. extra virgin olive oil
  • 2 tbsp. sea salt
  • 2 whole chipotles in adobo sauce
  • 1/2 tsp. Cumin
  • 2-3 tbsp. fresh minced parsley
  • Optional Asian Chile Garlic Sauce
  • Optional Pomegranate Seeds

Instructions
 

  • Soak chickpeas in water overnight and refrigerate. Bring to a boil and simmer for two to three hours until tender.
  • Strain chickpeas and reserve cooking liquid. Blend chickpeas and remaining ingredients in food processor. Check seasoning and add a little cooking liquid to adjust consistency.
  • Garnish with optional Asian Chile Garlic Sauce and pomegranate seeds. Serve with favorite pita bread.

Notes

This recipe is provided courtesy of Zinc Bistro & Wine Room. Watch Executive Chef Daniel Ybarra make it here.
Keyword 2-Alarm Hummus, easy recipes, hummus, party dips, spicy
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