Spicy Hummus: Quick Chickpea Spread
For a complete Greek meal, serve with Eggplant Curry with Toasted Almonds and Lychee Nuts and Pineapple Chunks with Mango Sorbet.
by Rachael Ray | on 12/18/07
Photo credit: Lisbeth Axell
Ingredients
- 1 can chickpeas (14.5 ounces), drained
- 2 rounded tablespoons tahini sesame paste, found in both dairy and dry specialty foods sections
-
A drizzle of extra virgin olive oil (EVOO)
- 1/2 teaspoon crushed pepper flakes
- 1 teaspoon ground cumin (about 1/3 of a palmful)
- 1 teaspoon ground coriander (about 1/3 of a palmful)
- 1 clove garlic, crushed
- Coarse salt
- 1/2 lemon, juiced
- 1 package of pita bread, grilled and cut into wedges for dipping
Serves 4
Preparation
Combine chickpeas, tahini, EVOO, pepper flakes, cumin, coriander, garlic, salt, and lemon juice in food processor bowl and grind into a smooth paste. Transfer to a small dip dish and spread the with warm pita wedges around it on a serving platter.
