Spicy Hummus with Crispy Chickpeas

Ingredients:
- 1 can (19 oz) chickpeas, drained, liquid reserved
- 4 Tbsp fresh lemon juice
- 3 Tbsp tahini paste
- 2 cloves garlic
- 2 tsp Moroccan seasoning spice blend
- 1/4 tsp ground cumin
- Pinch sea salt
- Freshly ground pepper
- 1/2 cup extra virgin olive oil, plus more to finish
- 1 cup crumbled Feta cheese (optional)
- 1/2 cup torn fresh cilantro leaves (optional)
- 1/2 cup pomegranate seeds (optional)
Crispy Chickpeas:
- 1 cup of drained and rinsed canned chickpeas
- 1/2 cup rice flour
- 1 cup roasted grapeseed oil for frying
Method:
2. With the machine running, slowly drizzle in the olive oil, taste for seasoning and adjust if needed. If the hummus seems too thick for your preference, add a few tablespoons of the reserved chickpeas liquid and pulse. Transfer the hummus to a rectangular serving dish.
3. To make the crispy chickpeas, lay 1 cup of chickpeas on paper towel for about 20 minutes to remove most of the moisture. Place the rice flour in a bowl, add the dry chickpeas and toss to ensure they are evenly coated. Place the chickpeas in a mesh sieve and give them a shake or two to remove any excess flour. Heat the oil in pan over medium-high heat until it sizzles when you drop in a chickpeas. In small batches, about a handful at a time to avoid overcrowding, fry the chickpeas until crisp, about 2 to 3 minutes. Remove with a slotted spoon onto a plate lined with paper towel and let it cool.
4. Sprinkle the chickpeas over the hummus, along with the feta, cilantro, and pomegranate seeds, if using, and a drizzle of olive oil.
5. Serve with seeded baguette or pita chips. The hummus can be made-up to 5 days ahead and kept in the refrigerator, while the crispy chickpeas can be kept in an airtight container for up to 2 days—if they last that long!
Makes 3 cups of hummus and 1 cup of crispy chickpeas
Copyright © 2018 caren mcsherry
Filed Under: hummus, chickpeas, vegetarian, starter,