We are certainly spoilt for choice when it comes to hummus here in the UAE. Run into any corner shop and you can easily get your fix of the creamy dip, probably the most famous food to emerge out of the Middle East. There are many ways to prepare hummus, and every family has its own trusted method that has been passed on from one generation to the next. While we wouldn’t dare mess with heritage recipes, we do enjoy adding a little twist to our hummus every once in a while.
In this recipe, we’ve kept the base of the hummus consistent with the age-old method: chickpeas, tahini, garlic, and lemon. The addition of whole jalapeños, that have been roasted under the broiler until blistered, adds that unbeatable spicy umami taste. Additionally, we’ve loaded up some hearty toppings, including crumbled feta, crushed pistachios, and a good portion of chili oil, as if there wasn’t enough heat already. Try it for yourself — we promise that you won’t be able to stop dipping.
- 1 can of chickpeas
- 3 tbsp tahini paste
- 3 tbps fresh coriander, roughly chopped
- 2 cloves of garlic
- 1 tsp ground cumin
- ½ tsp sea salt
- ½ tsp salt
- 2 whole jalapeños
- 1-2 tbsp of water, as needed
- 3 tbsp extra virgin olive oil
- juice of 1 lemon
Set your oven to the broiler setting and let it preheat for a couple of minutes. Place the jalapeños on a sheet pan and sprinkle with ½ tsp of sea salt. Broil in the oven for about 5-8 minutes, turning over halfway and keeping a close eye as the peppers can burn quickly. Once smoky and blistered, remove from the oven and let cool. You can de-seed the jalapeños if you prefer less spice.
Drain and rinse the chickpeas in a strainer thoroughly. Using your thumb and index finger, slip the peels off of each chickpea and discard them. This helps to create a much smoother hummus.
In a food processor or blender, combine the chickpeas, tahini, garlic, coriander, cumin, salt, lemon juice, olive oil, and smoked jalapeños. Blend until combined, scraping down the sides if necessary. If the hummus is too thick, add in 1-2 tbs of water to get it moving and smoother.
Spread onto a dish and garnish with a drizzle of olive oil and chili oil, then top with the coriander, pistachios, feta, and sumac. Serve with warm pita bread.