SPICY HUMMUS
4 garlic cloves
1 teaspoon salt
1 1-pound 3-ounce can chick-peas, drained and rinsed
1/3 cup well stirred tahini
1/3 cup fresh lemon juice, or to taste
1/4 cup olive oil, or to taste
1/2 teaspoon red pepper flakes
1 3 inch pickled jalapeno
Prep
Mash the garlic to a paste with salt.
Purée the chick-peas with the garlic paste, the tahini, the lemon juice, and 1/8 cup of the oil.
If the Hummus is too thick, add 1/4 cup of water or some of the pickling juice to thin the hummus.
Run till smooth and add salt if necessary. Transfer the hummus to a bowl.
Heat 1/8 cup of oil.
Turn off the heat and then add hot pepper flakes.
Let cool to room temperature.
You can strain the oil or keep the pepper flakes in the oil.
Mince jalapenos and top the hummus with the jalapeno and chili oil.
Serve the hummus and drizzle the hummus with the chili oil and jalapeno.
