When I try a dish made by anyone else and love it, I will get that recipe – or at least the gist of it. I am not shy about asking either. I once talked the chef at Morton’s Steakhouse into telling me how he prepared the bacon-wrapped scallops in brandy cream (that took some flirting). When someone adamantly refused to share his crab dip recipe, I surreptitiously took a glance at his recipe card when he left the room. Food is meant to be loved, to bring us together, and for SHARING!!! And it irritates me to no end when people don’t get that.
On the other hand, I got the basis for this recipe from a friend of a friend of a friend. Actually, for full disclosure, from the brother-in-law (Brian Kirchner) of a friend (Karin) of a daughter (Robin) of a co-worker (Boyd) of mine. I love hummus, but hummus is one of those dishes that had just eluded me. I’ve tried to make it many times and was never happy with it. There was always something off or out of balance. Until I had the hummus brought to work. So, I asked for the recipe, and a couple emails later, it was generously shared with me. And I am thankful because now I can rock out some seriously awesome hummus.
Spicy Smoky Jalapeno Hummus with Grilled Pita
- 2 cans chickpeas (garbanzo beans), drained and rinse – reserve 4 T liquid
- 4 garlic cloves
- 2 t kosher salt
- 4 T tahini (sesame paste)
- 6 T lemon juice (roughly the juice of 2 lemons)
- 2 jalapenos, finely chopped
- ½ t smoked paprika
- ¼ c fresh cilantro, chopped
- flat pita bread
- extra virgin olive oil
- fine sea salt
Heat grill to high.
Meanwhile, process the chickpeas, garlic, salt, tahini, and lemon juice in a food processor until smooth. Add the reserved chickpea liquid to adjust for consistency. Transfer the hummus to a bowl and stir in the jalapeno, smoked paprika, and cilantro.
Brush or spray pita lightly with olive oil (I use an oil mister) and sprinkle with sea salt. Grill a couple minutes on each side until toasted. Move to a cutting board and cut into wedges.
Drizzle the hummus with olive oil and serve with the pita wedges.
*Note: the original recipe is the chickpeas, salt, tahini, garlic, lemon juice, and reserved liquid, processed until smooth.