Spicy Italian style hummus
- Preparing Time: 20 minutes
- Total Time: 20 minutes
- Served Person: 20
- 1 teaspoon kosher salt
- 3 tablespoons lemon juice
- 2 teaspoons honey
- 1/4 cup finely chopped red onion
- 2 garlic cloves
- 1 15 oz cans of chickpeas
- 1/2 cup tahini
- 1/4 cup olive oil, plus more for drizzling
- 1 1/2 tablespoon balsamic vinegar
- 1 tablespoon crushed red pepper flakes
- * kosher salt and freshly ground black pepper
- Carbohydrate 0.09918 g
- Cholesterol 0 mg
- Fat 0.0015 g
- Fiber 0.00629999971389771 g
- Protein 0.01908 g
- Saturated Fat 0.000267 g
- Serving Size 1 1 Serving (0g)
- Sodium 0.051 mg
- Sugar 0.0928800002861023 g
- Trans Fat 0.000453 g
- Calories 0 calories
On a cutting board and using the blade and flat side of a large, sharp knife, mince and mash the garlic and salt to make a paste. In the bowl of a food processor fitted with the metal blade, pulse the ceci beans with the garlic paste, tahini, onion, the 1/4 cup of oil, lemon juice, vinegar, red pepper, and honey. Scrape down the sides of the bowl several times and pulse until the mixture is smooth. Season to taste with salt and black pepper. The texture of the paste should be that of spreadable peanut butter; if necessary, thin it with water and pulse again. Spread the bean paste on the bruschetta. Sprinkle with pine nuts, tarragon, and parsley. Drizzle with olive oil, and serve garnished with lemon wedges for squeezing over the bruschetta.
