Tuesday, June 23, 2015
Pepperoncini Hummus with Toasted Rye Bread Chips
I cannot even begin to tell you how much I love Pepperoncinis. I am addicted to those things. It's not uncommon for me to buy the gallon jug of them at GFS., and then of course my hubby complains because they take up so much room in our refrigerator! I'm not willing to give them up though and they're more economical that way. That's my story and I'm stickin' to it!
I have been craving Pepperoncinis especially bad the last couple days, so I decided to come up with a hummus recipe using them to quench my absolute need for their spicy saltiness. I used four peppers in this recipe, but I would have liked it with even more. As it was, it was just enough spice to let you know that there was something "extra" there.
I also used Argon oil in this recipe because I still had some left from our Morocco Box from Try the World.
Here's what I used:
(1) 15.5 oz. can of Chick Peas
4 pepperoncini peppers, tops cut off
2 cloves of garlic, pressed
1 Tbsp. Argon Oil
3 tsp. olive oil, divided
3 tsp. lemon juice, divided
1 1/2 Tbsp. water
For the rye bread chips:
half loaf of cocktail rye bread, small bread with skinny slices
olive oil cooking spray
Directions for the rye bread chips:
Preheat oven to 400 degrees.
Cut cocktail rye bread diagonally to make triangles.
Place on cookie sheet in a single layer~~as always, I use my Pampered Chef bar pan.
Spray rye bread triangles with cooking spray.
Cook in preheated oven for 10 minutes.
Take out of oven and flip bread chips over.
Cook for another 6 - 10 minutes.
Ovens and cooking utensils vary. These can go from not looking done to burned within one minute.
Check after 6 minutes.
Directions for the Pepperoncini Hummus:
Place the chickpeas, pepperoncinis, pressed garlic and Argon oil into a food processor.
Use the food processor function for 30 - 45 seconds.
Add 1 teaspoon of lemon juice and 1 teaspoon olive oil and process for another 30 seconds.
Add the additional 2 teaspoons of lemon juice and 2 teaspoons of olive oil the same way, processing for 20 - 30 seconds each time.
Add the 1 1/2 tablespoons of water and process again until it is a smooth consistency.
We ate it immediately, but it would be good to refrigerate it for a couple hours so that all of the flavors have time to meld.
Do you like hummus? What's your favorite kind?
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