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.