Smoked Serrano Hummus

Ingredients: 2 smoked Serrano chiles, stems removed 1 15oz can garbanzo beans, drained 2 large garlic cloves 1 1/2 tbsp. tahini 1 1/4 cup water 2 tbsp. olive oil 2 tbsp. white wine vinegar 1 tbsp. lemon juice 1 tbsp. Kosher salt 1 tbsp. Hungarian paprika 1 tbsp. sugar 1/2 tsp. dried spearmint 1 tsp. ground cumin

Directions: In a small sauce pan, over medium heat, dry toast the chiles and garlic, turning and stirring until aromatic, 2-3 minutes. Add water, vinegar, sugar and salt and stir to dissolve. Simmer for 12-15 minutes until water is reduced by half, stirring occasionally. Strain chiles and garlic from the liquid and allow it to cool to room temperature. In a food processer, place the remaining ingredients, including the chiles and garlic, with a 1/2 cup cooled chile infused liquid and blend until smooth. Season with additional salt to taste. Place in a covered container and refrigerate for 30 minutes to allow flavors to meld. Serving Suggestions: As a dip for pita bread, olives or veggies or a spread for a falafel sandwich. Yields: 2 cups Thanks to: Savory Spice Shop

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