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Hummus with Chili-Crisp Chickpeas

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Yield1 cup

Ingredients

For chili crisp

  • 2 tbsp dehydrated minced onion
  • 2 tbsp dehydrated minced garlic
  • 1 tbsp red pepper flakes
  • 1 tsp sweet paprika
  • 1/2 tsp kosher salt
  • 1/2 cup neutral oil

Chili-crisp chickpeas

  • 1 15.5 oz can chickpeas, drained and rinsed
  • 1 tbsp chili crisp
  • 1 tbsp extra-virgin olive oil
  • 1 tsp fresh lemon juice
  • 1/2 tsps sweet paprika
  • 1/2 tsp kosher salt

Hummus

  • 1 15.5 oz can chickpeas, drained and rinsed
  • 1 clove garlic
  • 1/4 cup tahini
  • 3 tbsp lemon juice
  • 3 tbsp extra-virgin olive oil
  • 1 tsp kosher salt
  • 3 tbsp ice water

Instructions

  • Make the chili crisp: In a small heatproof bowl, add the onion, garlic, red pepper flakes, paprika, and ½ teaspoon salt and stir to combine.
  • In a small saucepan, heat the oil over medium heat until it shimmers, about 2 minutes.
  • Pour the oil over the spice mixture, then let cool completely, about 30 minutes.
  • Transfer the mixture to a glass jar. It can be stored in the refrigerator for up to 3 months.
  • Make the chili-crisp chickpeas: In a large bowl, stir together the chickpeas, chili crisp, 1 tablespoon oil, 1 teaspoon lemon juice, sweet paprika, and ½ teaspoon salt until the chickpeas are evenly coated. Set aside or store in the refrigerator until ready to serve.
  • Make the hummus: In a food processor with the knife blade attached, add the chickpeas, garlic, tahini, lemon juice, 3 tablespoons oil, and 1 teaspoon salt. Process until smooth and creamy, about 2 minutes, scraping down the sides of the bowl as needed. With the food processor running and the cover of the feed tube removed, add 1 tablespoon of ice water at a time until a consistency you like.
  • Transfer the hummus to a serving bowl and top with chili-crisp chickpeas.