Calabrian Chili Hummus
Total Time
17 minutes
Prep Time
5 minutes
Cook Time
12 minutes
Rating
5 out of 5 stars
(4)
Ingredients
4 servings
- 1 15- ounce can garbanzo beans (drained and PEELED)
- 1/2 cup tahini
- 2-3 tablespoons freshly squeezed lemon juice (more as needed)
- 2-3 small cloves garlic
- 3/4 teaspoon kosher salt (or more to taste)
- Water as needed
- 2 tablespoons Calabrian Chili Paste
- 1/2 teaspoon kosher salt
- 2-3 teaspoons Gaby’s Go To Seasoning
- 3 5-inch pitas, sliced into 8 wedges each
- 2 tablespoons olive oil
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Preparation
Step 1
For the Hummus:
Step 2
In a food processor, add the drained and peeled garbanzo beans, tahini, lemon juice, garlic and salt and blend until smooth. With the machine running, drizzle in 1 tablespoon of water at a time, until the hummus is silky smooth with absolutely zero clumps. Fold in the calabrian chilis
Step 3
Taste and adjust seasonings, adding more salt, garlic or lemon if needed. Serve it with pita wedges
Step 4
For the Pita wedges
Step 5
Heat the oven to 400°F and arrange a rack in the middle. Combine the salt and Gaby’s Go To powder in a small bowl; set aside.
Step 6
Place the pita wedges in a single layer on a baking sheet. Brush the tops with half of the olive oil and sprinkle with half of the salt mixture. Flip the wedges over and repeat with the remaining oil and salt mixture.
Step 7
Bake until the chips are golden brown and crispy, about 12 to 15 minutes. Remove from the oven and immediately transfer the chips to a wire rack to cool. Can be served slightly warm or at room temperature.
Step 8
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