I think “Hummus en Fuego” would be translated as “Hummus on Fire”.. Please correct me if I am wrong! Hummus is the well known “Levantine Arab dip or spread made from cooked, mashed chickpeas, blended with tahini, olive oil, lemon juice, salt and garlic. It is a popular food throughout the Middle East.”(Wiki)
Hummus has been described as one the “oldest known prepared foods”, & has definitely evolved to have many variations not just around the world, but also micro world of the individual kitchens. I have posted a Spicy Red Pepper Hummus before, & often times at home, I whip up a Hummus with different beans & different flavors. When I saw this recipe in 101 Cookbooks – Hummus all spiced up with Hot Chile Oil & without Tahini & has Walnuts! – I went ahead & gave it a try…
Hummus en Fuego
Ingredients: (makes about 2 Cups)
Tips before you get started: (from 101 Cookbooks)
Rub the skins of the walnuts off a bit after you toast them; the skins can be a bit bitter.
Make the crushed red pepper oil a day or two ahead if possible.)
- 1/2 cup Extra-Virgin Olive Oil
- 2 Teaspoons Crushed Red Pepper flakes (more or less to suit your taste)
- 1/2 Teaspoon Paprika (more or less to suit your taste)
- 3/4 Cup Walnuts, toasted
- 2 Cups Cooked (or canned) Garbanzo beans/Chickpeas/Chana, drained
- 1-2 Garlic Cloves
- Juice of 1/2 a Lemon (about 2 tablespoons)
- 1/2 cup Hot Water
- a bit of Parsley (The original recipe used Cilantro)
To make the Hot Chile Oil:
Make the hot pepper oil a day or so ahead of time.
Heat the olive oil in a small pan for a couple minutes – until it is about as hot as you would need it to saute some onions, but not smoking & burned. Turn off the heat and stir in the crushed red pepper flakes. Set aside and cool, & let the flavors steep & intensify for a day or two.
To make the Hummus:
Process the walnuts a in the food processor, until they are coarsely ground/of sandy texture. Add most of the garbanzos/chickpeas, 2 tablespoons of the red chile oil with the flakes (the original recipe does not add the flakes) garlic, paprika and lemon juice. Now process until smooth. Drizzle in the water a bit at a time and puree more, until the hummus is creamy. Taste, adjust the seasoning – more salt, more lemon juice, etc.
Serve , drizzled with plenty of the remaining oil and red pepper flakes. Garnish with Parsley or Cilantro & more Paprika.
Just Awesome! The spicier the better for us;-). The walnuts were a lovely addition too. I had made this fiery Hummus when we had some friends over & served it with little triangles of Pita Bread. They loved it! Just as there are a million ways to make Hummus, there are a million ways to use it than just with pita breads; we dip the raw veggies (yeah.. way better than the fat laden dips), & spread it on breads, mix it in with grain salads.