{"id":7915,"date":"2009-07-24T07:29:21","date_gmt":"2009-07-24T14:29:21","guid":{"rendered":"http:\/\/www.ecurry.com\/blog\/?p=7915"},"modified":"2009-07-24T07:29:21","modified_gmt":"2009-07-24T14:29:21","slug":"hummus-en-fuego","status":"publish","type":"post","link":"http:\/\/www.ecurry.com\/blog\/condiments-dips-and-sauces\/hummus-en-fuego\/","title":{"rendered":"Hummus en Fuego"},"content":{"rendered":"


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I think “Hummus en Fuego” would be translated as “Hummus on Fire”.. Please correct me if I am wrong!\u00a0 Hummus is the well known\u00a0 “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.”<\/em>(Wiki)<\/p>\n

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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<\/a> before, & often times at home, I whip up a Hummus with different beans & different flavors. When I saw this recipe<\/a> in 101 Cookbooks – Hummus all spiced up with Hot Chile Oil & without Tahini & has Walnuts! – I went ahead & gave it a try…
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Hummus en Fuego<\/h3>\n


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Ingredients:<\/strong><\/em> (makes about 2 Cups)<\/p>\n

Tips before you get started: (from 101 Cookbooks)
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Rub the skins of the walnuts off a bit after you toast them; the skins can be a bit bitter.<\/em><\/p>\n

Make the crushed red pepper oil a day or two ahead if possible.<\/em>)<\/p>\n

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  1. 1\/2 cup Extra-Virgin Olive Oil<\/strong><\/li>\n
  2. 2 Teaspoons Crushed Red Pepper flakes <\/strong>(more or less to suit your taste)<\/em>
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  3. 1\/2 Teaspoon Paprika <\/strong>(more or less to suit your taste)<\/em><\/li>\n
  4. 3\/4 Cup Walnuts, toasted<\/strong><\/li>\n
  5. 2 Cups Cooked (or canned) Garbanzo beans\/Chickpeas\/Chana, drained<\/strong><\/li>\n
  6. 1-2\u00a0 Garlic Cloves
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  7. Juice of 1\/2 a Lemon <\/strong>(about 2 tablespoons)<\/em><\/li>\n
  8. 1\/2 cup Hot Water<\/strong><\/li>\n
  9. a bit of Parsley <\/strong>(The original recipe used Cilantro)<\/em><\/li>\n<\/ol>\n


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    \nPreparation:<\/strong><\/em>
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    \nTo make the Hot Chile Oil:<\/strong><\/em><\/p>\n

    Make the hot pepper oil a day or so ahead of time.<\/p>\n

    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,\u00a0 & let the flavors steep & intensify for a day or two.
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    \nTo make the Hummus:<\/strong><\/em><\/p>\n

    Process the walnuts a\u00a0 in the food processor,\u00a0 until they are coarsely ground\/of\u00a0 sandy texture. Add most of the garbanzos\/chickpeas,\u00a0 2 tablespoons of the red chile oil with the flakes (the original recipe does not add the flakes<\/em>) 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.\u00a0 Taste, adjust the seasoning – more salt, more lemon juice, etc.<\/p>\n

    Serve , drizzled with plenty of the remaining oil and red pepper flakes. Garnish with Parsley or Cilantro & more Paprika.
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    \nJust 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.<\/p>\n

    Hummus en Fuego is on its way to Susan’s<\/a> MLLA #13, hosted by Sunshinemom of Tongueticklers.<\/a><\/p>\n


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    Related Posts:<\/strong><\/em><\/p>\n

    Spicy Roasted Red Pepper Hummus<\/a><\/strong><\/p>\n

    Sweet & Spicy Fruit Chutney<\/a><\/strong><\/p>\n

    Marinated Feta Cheese<\/a><\/strong>
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