Chili Crisp Hummus
I've recently become obsessed with chili crisp, as I am sure most foodies are. It adds a delicious bit of spice and crunch to nearly any dish. Since I'm also a fan of chickpeas, I thought I'd try combining hummus with my new favorite condiment. I must admit, this turned out perfectly!
Prep time: 5 minutes
Cook time: 0 minutes
Total time: 5 minutes
What You Will Need
- 1 15oz can chickpeas, drained
- 2 tablespoons freshly squeezed lemon juice
- 2 cloves of garlic
- 1 red pepper, chopped
- 1/2 cup extra virgin olive oil
- 2 tablespoons chili crisp, and more for topping
- Salt and pepper to taste
- Pita chips and/or veggies for dipping
What You Will Do
- Into a food processor or a blender, add the drained chickpeas, lemon juice, garlic, red pepper, and chili crisp.
- Turn on your food processor or blender and add 1 tablespoon of extra virgin olive oil at a time until the mixture becomes smooth (up to ½ cup or 8 tablespoons).
- Once the hummus reaches a smooth consistency, season with salt and pepper to taste.
- Add some more chili crisp on the top and serve with your favorite vegetables or chips.
Recipe Tips:
- This will stay for 2 days in an airtight container.
Now the last thing you have to do, as my daughter would say is, "Eat, Eat."
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