When it comes to food for me the more spice the better. Or the more butter. I love ’em equally.
You guys probably know by now that I love garlic, but let me still tell you this little story. Sit back, relax, grab some ultimate strawberry lemonade and get ready for storytime!
When we were kids we would take weekend trips to Albuquerque, NM just to get away and see the mountains. It was a quick 5-hour trip from Lubbock, and we always had a blast: we’d stop in Clovis, NM for McDonald’s (a big treat!) breakfast, Santa Rosa, NM at the massive truck stop where we saw crazy truckers aplenty, and finally we’d hit the mountains on the way in to Albuquerque. We usually stayed downtown, but Albuquerque was the first place I ever had Rudy’s BBQ and had the nerve to try the incredible chile relleno.
On a side note, I have yet to try a chile relleno that is as good as they serve in New Mexico. Just sayin’.
Anyway, there was one place that we always ALWAYS made sure to eat at before heading back home: El Pinto. Keep in mind that this is almost 15-20 years ago (YEESH. I can’t say that out loud anymore…) long before their salsas were available to buy in local grocery stores. If you wanted El Pinto, you went to El Pinto. End of story.
So why is this important? What does this have to do with hummus? Why am I babbling? I’ll tell you why: their food and their salsa was so addictive, delicious, and HOT. I remember to this day I ordered the same thing every time, some kind of combo platter, and by the time the meal was through I would be soaked with sweat. My eyes would be watering like crazy. My parents would shuffle me out the door, mumbling something about needing to shower and how they were going to have to line-dry my dress that night. Whatever. If they had let me stay I probably would have eaten myself to sleep with that stuff.
All of this is to say: I like it spicy. It’s a trait I picked up from my Grandpa who would eat raw jalapenos as snacks even though tears streamed down his face. It’s just that good! And this hummus, although it’s not spicy enough to make you cry, is certainly a good way to spice up your hummus life – and your snack life for that matter.
- 1 can 15-oz can of chickpeas, drained and with the skins removed (makes it creamier)
- 4 small Roma tomatoes
- 2-3 cloves garlic, finely chopped or grated on a microplane
- 2 Tbsp tahini
- 2 tsp chopped chives
- juice of 1/2 a lemon
- 1 tsp salt
- 3 Tbsp olive oil, divided
Preheat your oven to 400. Rub 1 Tbsp of olive oil on the tomatoes with the skins on. When oven reaches 400, roast the tomatoes for about 5-10 minutes, or until the skin starts to look wrinkly. As soon as that happens dump the whole tomatoes into a bowl and cover with plastic wrap. Let sit for about 5 minutes. Peel the tomatoes (be careful, they might still be hot), seed them, and roughly chop the flesh. Add the tomatoes, chickpeas, garlic, tahini, chives, lemon juice, salt, and remaining olive oil to a food processor. Process until completely smooth or until desired consistency is reached. Served with whatever you want – just make sure you serve it!