Ba­con Hum­mus

Delight Gluten Free - - Indulge -

YIELD: 6 SERV­INGS TO­TAL TIME: 30 MIN­UTES GLUTEN-FREE, DAIRY-FREE, EGG-FREE, SOY-FREE, NUT-FREE, RICE-FREE, CORN-FREE

I know, I know. No need to tell me. Hum­mus is a Mid­dle East­ern dish, and peo­ple from that part of the world don’t nec­es­sar­ily em­brace ba­con like we do here in the States. Is it sac­ri­le­gious to add ba­con to hum­mus? Maybe. If it is, I apol­o­gize. But my good­ness, hum­mus—like so many other foods—re­ally does taste bet­ter with ba­con. If you de­cide to whip up this dip for your tail­gate, don’t fret if it’s a bit grainy. That’s the ba­con fla­vor crys­tals parad­ing around on your taste buds like it’s Brazil­ian Car­ni­val. You can serve this with crack­ers, cu­cum­bers, cel­ery, car­rots, or other sliced veg­gies.

8 strips ba­con 1 15.5-ounce can chick­peas,

drained and rinsed 5 ice cubes 2 ta­ble­spoons ex­tra-vir­gin olive oil 3 ta­ble­spoons fresh lemon juice 2 crushed cloves gar­lic ½ tea­spoon sea salt 1 tea­spoon freshly ground black pep­per

Brown the ba­con in a large skil­let over medium-low for 15 min­utes. Trans­fer the ba­con to a pa­per towel–lined plate, and re­serve the drip­pings in the skil­let. Purée the ba­con and its drip­pings in a food pro­ces­sor un­til smooth, not grainy (or as min­i­mally grainy as pos­si­ble). Al­ter­na­tively, purée 6 slices, and re­serve 2 for gar­nish. Add the chick­peas, and blend well, adding in 1 ice cube at a time. (This helps to make it creamy.) Add the oil, lemon juice, gar­lic, salt, and pep­per, and blend again un­til smooth. Trans­fer to a serv­ing bowl, and crum­ble the re­main­ing 2 slices of ba­con over the top.

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