Smoked Serrano Hummus
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Ingredients:
- 2 x smoked Serrano chiles, stems removed
- 2 x large garlic cloves
- 1 1/4 cups water
- 2 Tbsp. white wine vinegar
- 1 Tbsp. Kosher salt
- 1 Tbsp. sugar
- 1 x 15oz can garbanzo beans, drained
- 1 1/2 Tbsp. tahini sauce
- 2 Tbsp. olive oil
- 1 Tbsp. lemon juice
- 1 Tbsp. Hungarian sweet paprika
- 1/2 tsp. dried spearmint leaves
- 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 or veggies or a spread for a falafel sandwich.
Yields:
2 cupsThanks to:
Mike Johnston, Savory Spice Shop founder
This recipe has been tested for accuracy by the Savory Spice Shop Test Kitchen.