Joseph Mauro's Bowl of Fire Hummus

Today Joey is sharing his hummus recipe. It's name is a reference and homage to all of Andrew Bird's excellent Bowl of Fire albums. It's a great name, but don't be worried, the hummus doesn't pack a lethal dose of heat. Rather, it has a wonderful rounded out flavor. The heat, and garlic combine nicely, but what I like the most about it is the texture, which unlike store brands, has chunks of chickpeas waiting to be scooped up with all the other yummy goodness.

What you need:

1 can of chickpeas, drained

sea salt, to taste

a rounded tablespoon of crushed red peppers

3 cloves of garlic

generous tablespoon of extra virgin olive oil, don't skimp

rounded tablespoon of tahini

rounded tablespoon of Goya adobo

rounded tablespoon of cayenne pepper

rounded tablespoon of cumin

rounded tablespoon of chili powder

Note: You will do this in three rounds.

Round 1

Put 1/3 olive oil in food processor with salt and all of the garlic and pulse. Then add in 1/3 tahini paste, pulse again. Add a 1/3 of all the spices, pulse again. Lastly, add 1/3 of the chickpeas and pulse again.

Round 2

Repeat round 1 and omit salt.

Round 3

Repeat round 1 and omit salt.