Spicy Hummus With Grilled Pita Recipes

Steps:

• In the bowl of a food processor, add the chickpeas, tahini, oil, lemon juice, garlic, cumin, salt, and pepper. Process until smooth and creamy, adding some water to make it the consistency of dip. Taste and adjust the seasoning with more lemon, cumin, salt, and pepper. Scoop the hummus into a bowl. (May be covered and refrigerated at this point for up to 3 days.)
• When ready to serve, garnish with cumin, paprika, and a drizzle of olive oil. Serve with Spiced 'n Baked Pita Chips or crudite.
• Preheat the oven to 375 degrees F. Line a baking sheet with parchment paper.
• Cut the pitas into quarters and spread them onto the baking sheet.
• In a small bowl, whisk together the olive oil, zatar, and sea salt, to taste. Drizzle this mixture over the pita pieces and toss them together with your hands to coat them evenly. Bake them until golden brown and crisp, about 8 to 10 minutes. Remove them from the oven and let cool.

Steps:

• Special Equipment: Food processor
• Preheat oven to 375 degrees F. In a food processor add 1 can of beans, yogurt, olive oil, lemon juice, dill, cumin, and paprika. Pulse until smooth. Add the second can of beans and pulse until beans are incorporated but still chunky. Season with salt and pepper. Cut each pita into 6 wedges and place on a baking sheet. Brush lightly with olive oil, sprinkle with salt and bake for 5 minutes or until crisp. Serve with hummus garnished with dill and paprika.

Steps:

• Preheat the oven to 375 degrees F.
• For the hummus: Combine the beans and garlic in a food processor and process until coarsely chopped. Add the peppers, tahini, olive oil and lemon juice, and pulse until almost smooth. Add the parsley, oregano, chile de arbol and some salt and pepper; pulse a few times until just incorporated. Taste, and add a little honey as desired. If the mixture is very thick, pulse in some water; the hummus should be just pourable, more of a sauce than a dip. Transfer to a bowl. (Makes 4 cups; leftovers can be stored in an airtight container in the refrigerator for up to 4 days.)
• For the chicken: Combine the paprika, cumin, coriander, salt, pepper, cinnamon, cloves, nutmeg and cardamom in a bowl. Brush the chicken breasts on both sides with canola oil and rub the top side of each breast with some of the spice rub.
• Heat a nonstick or enameled cast-iron grill pan over medium-high heat. Sear the chicken, rub-side down, until golden brown and a crust has formed, about 5 minutes. Flip and cook until just starting to brown on the reverse side, another 2 minutes.
• Transfer the pan to the oven and cook until an instant-read thermometer reads 160 degrees F, 7 to 10 minutes longer. Remove the chicken to a cutting board and let rest for 5 minutes before slicing.
• For the salad: Whisk together the lemon juice, lemon zest, olive oil and some salt in a large bowl. Add the arugula and toss gently.
• To assemble: Pile some arugula salad on top of a warm pita, spoon over a generous amount of hummus, and pile on some sliced chicken. Serve warm.

Steps:

• Heat the canola oil in a small saute pan over medium heat. Cook the garlic and jalapeno until soft, about 2 minutes.
• Put 3 cups of the chickpeas in a food processor. Add the sauteed garlic and jalapeno, 3 tablespoons olive oil, sesame oil and lemon juice and process until smooth. If too tight, add the remaining 1 tablespoon olive oil. Add the remaining 1 cup chickpeas to the food processor and pulse a few times; the mixture should be chunky. Sprinkle the top with the smoked paprika and parsley. Serve with lavash chips.

Steps:

• Combine tahini, olive oil, lemon juice, garlic, cayenne pepper, cumin, salt, sesame oil, and hot sauce in a food processor or blender; blend until very smooth, about 3 minutes. Add garbanzo beans and blend for 2 minutes. Add water and blend for 3 minutes more. Chill in refrigerator.

Steps:

• Whisk 2 1/2 cups flour and the yeast, salt and sugar in a large bowl. Add the water and mix using a rubber spatula until the dough comes together. The dough should be a little sticky, but soft and able to hold its shape. Add up to 1/2 cup more flour, if needed. Transfer the dough to a floured surface and knead until it's soft, smooth and elastic, 5 to 7 minutes. Alternatively, you can use a stand mixer and knead until the dough becomes soft and elastic, about 5 minutes. The dough might be just a little sticky and that's okay.
• Place the dough in a clean bowl and cover with plastic wrap and a kitchen towel. Place in a draft-free area, such as a turned-off oven, until doubled in size, about 90 minutes.
• Gently deflate the dough by pressing it down with your hands. Transfer the dough to a lightly floured surface and divide into 8 pieces. Shape each piece into a ball and gently flatten. Cover with a kitchen towel and let rest for 20 minutes.
• Meanwhile, place a cast-iron griddle on an outdoor grill and heat it to medium high (450 degrees F) with the lid closed. Alternatively, you can use a large cast-iron skillet.
• Use a lightly floured rolling pin to roll out 1 piece of dough into a round about 1/4-inch thick, flipping the dough a few times to prevent it from sticking. Meanwhile, keep the remaining pieces of dough covered with a kitchen towel. Transfer the rolled-out pitas to a baking sheet and cover with a kitchen towel. Repeat with the remaining dough, stacking the rounds with a flour-dusted piece of parchment or wax paper between each round to prevent them from sticking.
• Brush the griddle lightly with olive oil. Sprinkle a little water on a rolled-out pita and place it on the griddle. You can cook 2 pitas at a time on a grill pan and 1 pita at a time on a cast-iron skillet. Close the grill and cook until there are small light brown spots on the pita, about 2 1/2 minutes on each side. Some of the pitas will puff up as they cook. Transfer to a platter and cover with a clean towel to prevent them from drying out. Repeat with the remaining rolled-out pitas. (It shouldn't be necessary to re-oil the griddle if it is well-seasoned.) Serve warm.

Steps:

• In food processor or blender, place beans, reserved bean liquid, tahini, 1/4 cup oil, the lemon juice, garlic, table salt and pepper. Cover; blend on high speed, stopping blender occasionally to scrape down sides, until smooth. Spoon dip into serving dish. Sprinkle with parsley.
• Heat oven to 375°F. Brush both sides of each pita bread with 1 tablespoon oil. Cut each pita bread into 8 wedges; separate wedges to make 16 wedges for each pita bread. Places wedges, oil sides up, on ungreased cookie sheets. Sprinkle with kosher salt.
• Bake 10 to 12 minutes or until pita chips are crisp and lightly browned. Serve with hummus.