Hummus with Spicy Chickpeas

The topping used here is also available as a standalone recipe: Spicy Chickpeas.

Ingredients

• ¼ cup (60 ml) dried parsley
• 4 cloves garlic
• 2 , 19 oz (540 g) cans chick peas, ( one drained, save liquid of the other)
• 2/3 cup (160 ml) olive oil
• 3/4 cup (180 ml) Tahini (sesame seed paste)
• 3/4 cup (180 ml) fresh lemon juice
• 2 teaspoon (10 ml) salt
• Fresh ground pepper
• 1 teaspoon (5 ml) cumin.
• 1/4 cup (60 ml) extra-virgin olive oil
• 1/4 cup (60 ml) minced onion
• 4 garlic cloves, minced
• 1 jalapeño, halved lengthwise, seeded and thinly sliced crosswise( optional)
• One 14-ounce (400 g) can chickpeas, rinsed and drained
• Chili peppers, as little or as much as you like
• 1 teaspoon (5 ml) ground cumin
• Kosher salt

Method

1. To make the hummus, drop the garlic into your food processor and process until minced. Add the rest of the spices and the parsley and process until all is blended. Add the chickpeas and the liquid from one can, 2/3 cup (160 ml) of olive oil, the tahini, and the lemon juice. Process until smooth.
2. Spread the mixture on a large flat serving plate. Drizzle with 3 tablespoons (45 ml) of additional olive oil and sprinkle with parsley. It may be garnished with paprika and olives or toasted pine nuts. Serve chilled or at room temperature with pita bread. (If desired, split and cut into triangles, then toast lightly.)
3. It is also great with assorted vegetables or crackers.
4. To make the spicy chickpeas, heat the olive oil in a medium skillet until shimmering. Add the onion, garlic, and jalapeño and cook over moderate heat, stirring occasionally, until the vegetables are softened and golden, about 8 minutes. Add the chickpeas, chili pepper, and cumin, and cook, stirring occasionally, until the spices are fragrant and the chickpeas are golden, about 10 minutes. Season with salt and fresh parsley.