INGREDIENTS
- 2 cans chickpeas
- 1 clove Catch a Fire Jalapeno Garlic
- 2-3 tablespoons Extravagonzo Roasted Garlic Culinary Oil
- 2 teaspoons Dave’s Smoked Habanero Powder – Hot
- up to ½ cup water
- ½ teaspoon salt
INSTRUCTIONS
- Remove the skins from the chickpeas by gently pinching them until the skin comes off. Discard the skins and reserve the chickpeas.
- Place de-skinned chickpeas in a blender or food processor with Catch a Fire Jalapeno Garlic, Extravagonzo Roasted Garlic Culinary Oil, Dave’s Smoked Habanero Powder – Hot,¼ cup water, and salt. Blend or puree until very smooth, adding the remaining water one tablespoon at a time if the mixture is too sticky to move through the blender. Once the mixture is going, you can stream in a little bit more Extravagonzo Roasted Garlic Culinary Oil to help achieve a super creamy texture.
- Serve on pitas, crackers, veggies, or sandwiches. Adjust seasonings as you like!
