Smoky Spinach Hummus With Popcorn Chips Recipes

SMOKED HUMMUS

Steps:

• Set up a smoke box or foil pan with 1 cup of wood chips. Place under the grill grates of a gas grill on top of a burner. Preheat the grill to 300 degrees F with the direct heat under the pan with the wood chips.
• Slice a little off the top of the head of garlic to expose the top of the cloves. Drizzle the cloves with 1 teaspoon of the olive oil and wrap it in foil. Place the chickpeas into a colander that is entirely metal. Cover the colander with foil. Place both the chickpeas and garlic on the cool side of the grill. Close the grill and let the chickpeas smoke for 30 minutes and the garlic cook for 1 hour, until the cloves are soft. Remove the chickpeas and let cool while the garlic finishes cooking.
• About 10 minutes before the garlic is done, place the lemon halves, cut-side down, on the grill over direct heat and grill until slightly charred and grill marked, 8 to 10 minutes. Let cool and then squeeze the juice from the lemons through a strainer into a bowl.
• When the garlic is done, let cool for about 10 minutes and then unwrap from the foil and squeeze the garlic head over a small bowl to remove the softened cloves.
• Combine the cooled, smoked chickpeas, roasted garlic, tahini, salt, cumin, juice from the grilled lemons and water in a food processor. Blend for 2 minutes, and then drizzle in the remaining 3/4 cup olive oil. Continue to blend until completely smooth, 3 to 4 minutes. If the hummus is too thick, add some more water to achieve desired consistency.
• Transfer the hummus to serving bowl and garnish with chopped roasted red peppers, paprika, parsley if using and a drizzle of olive oil. Serve with seasoned pita chips on the side.
• Add the pita chips to a large bowl. Drizzle with the olive oil and toss to coat. Combine the paprika and garlic salt in a small bowl. Sprinkle over the pita chips and toss to coat.

HUMMUS WITH PITA CHIPS

Steps:

• In food processor or blender, place beans, reserved bean liquid, tahini, 1/4 cup oil, the lemon juice, garlic, table salt and pepper. Cover; blend on high speed, stopping blender occasionally to scrape down sides, until smooth. Spoon dip into serving dish. Sprinkle with parsley.
• Heat oven to 375°F. Brush both sides of each pita bread with 1 tablespoon oil. Cut each pita bread into 8 wedges; separate wedges to make 16 wedges for each pita bread. Places wedges, oil sides up, on ungreased cookie sheets. Sprinkle with kosher salt.
• Bake 10 to 12 minutes or until pita chips are crisp and lightly browned. Serve with hummus.

HUMMUS

Steps:

• Place beans, reserved bean liquid, lemon juice, sesame seed, garlic and salt in blender or food processor. Cover and blend on high speed, stopping blender occasionally to scrape sides if necessary, until uniform consistency.
• Spoon dip into serving dish. Sprinkle with parsley. Serve with pita bread wedges.

ROASTED VEGETABLE HUMMUS

Steps:

• Heat oven to 450°F. Line 15x10x1-inch pan with foil. Cut one-fourth off top of bulb of garlic; drizzle with 1 teaspoon of the oil. Wrap bulb in foil. Place eggplant and bell pepper on cookie sheet. Drizzle 2 tablespoons oil over vegetables; toss to coat. Place wrapped garlic on cookie sheet.
• Roast uncovered 30 minutes or until vegetables are tender. Cool 10 minutes. Remove peel from eggplant and red pepper. Cut peeled vegetables into small pieces.
• In food processor with metal blade, place chickpeas. Cover; process until smooth. Squeeze pulp from garlic bulb into food processor. Add roasted vegetables, tahini paste, lemon juice, salt and paprika. Cover; process until blended. With food processor running, gradually pour remaining oil through feed tube; process until smooth, stopping twice to scrape down sides. Spoon into serving bowl. Serve immediately with vegetables or refrigerate until serving time.

SMOKY SPINACH HUMMUS WITH POPCORN CHIPS

Steps:

• In food processor, place chickpeas, 1/4 cup of the reserved liquid, spinach, lemon juice, tahini paste, paprika, cumin and salt. Cover; process 30 seconds, using quick on-and-off motions; scrape side.
• Add additional reserved bean liquid, 1 tablespoon at a time, covering and processing, using quick on-an-off motions, until smooth and desired dipping consistency. Garnish with bell pepper. Serve with popcorn snack chips.