Sunday, February 17, 2013


yields two cups

4 slices bacon
1 (15-oz.) can chickpeas, drained and rinsed
1/3 cup tahini
2 tablespoons fresh lemon juice
2 garlic cloves, chopped
1/4 cup water
2 tablespoons chopped scallions (green and white parts), plus additional for garnish
1/4 teaspoon black pepper
1 teaspoon salt

Cook the bacon in a large skillet over medium heat. Transfer the bacon to paper towels to drain and reserve bacon drippings in a small bowl. In the bowl of a food processor, pulse together chickpeas, tahini, 1 tablespoon reserved bacon fat, lemon juice and chopped garlic, scraping down the sides and pulsing just until smooth. Add the water, 3 slices of chopped bacon and 2 tablespoons chopped scallions. Pulse it a few more times until combined, and then season with salt and pepper. Transfer the hummus to a serving dish and garnish with remaining chopped bacon and additional chopped scallions.

bacon recipe courtesy of: Kelly Senyei, Just a Taste, March 14, 2012

No comments: