Hot Bacon Cherry Pepper Hummus with Pizza Pita Chips.
I’ve got this problem.
As usual, I’m the annoyingly early person to EVERYTHING (seriously I probably spend an embarrassing amount of time in the car just waiting for things to begin because I’m so early, oh and catching flights? I will gladly sit at the gate for two hours rather than be the last one running on the plane…) – except trends, and well, things that would be really cool if shared before a certain event.
Like this hummus. It sort of looks like a Christmas wreath, no?
Only 35 DAYS TO LATE.
Any wreathing was completely unintentional as I sprinkled cherry peppers and crunchy bacon and herb leaves on top.
Then I looked and thought whyyyyyy. Why must I always think of an idea a few minutes too late? Whomp whomp. I’m so behind the times.
Regardless, I’ll remind you of this 37 times before next Christmas. Just in case. Do not fear.
And! It makes for an even BETTER recipe for Super Bowl weekend because bacon! cherry peppers! pizza pitas!
I can’t take credit for the idea of this recipe. I spied it on serious eats because Eddie and I have been in crazy hummus mode. We go through phases where we aren’t interested in it for a month or two and then bam – our fridge has two family sized containers and we demolish them in one weekend. Do you get me? The hummus obsession is real.
So this past weekend when we were “snowed in” – and I used the term “snowed in” lightly because yes, while there were a few hours that we shouldn’t (and couldn’t) have been on the roads, it was just that: a few hours.
Nothing too terrible, but the issue was that we were hummusless. Without the hummus, if you will. And we were craving some like mad.
Thankfully I had a billion cans of beans on hand, because that’s what my life has come to now. I found some leftover tahini in the fridge and this idea on the good old internets and went.to.town.
Here’s why I love it so much: if you’ve been reading for a while then you know that one of my family’s favorite salads is a hot bacon salad. The hot bacon dressing just does it every time. I actually haven’t had one since I made this version. My grandma used to get one once every other month or so – she LOVED them. My mom loves them too.
So the minute I saw HOT BACON in the description my life with over. I was making this, if I had the ingredients or not. I would shovel my way to the grocery store and back. I’m sure I could have fit a few bags of beans in my Uggs. (< questionable life choices, behind the times. please see above.)
It didn’t come to that. It came to this! I had everything because you might know that we are also slightly fanatical about cherry peppers. In fact, just this moment I realized I have my life trifecta of recipes made with cherry peppers: burgers, pizza, tacos. Bingo! And see, Trader Joes has big jars of them and I always stock up. Like, embarrassingly stock up.
Oh so yes yes, let’s get the pink elephant out of the room. There is bacon grease drizzled on this hummus.
I said it.
Don’t hate me. (name that TV show for ten points.)
Really, it’s not a requirement. The majority of the flavor comes from the hummus itself and the topping of crunchy bacon mixed with cherry peppers. You don’t NEEEEEED to add bacon grease.
But if you love me, then you will. Not to be manipulative or anything.
The pizza pitas are kind of faked pizza with spice though. They are perfectly crunchy and so delicious. No melty cheese or sauce or pepperoni, but more like the pizza spices that I use when mixing dough or toppings. Some oregano, basil, crushed red pepper, garlic, onion, salt, pepper – and parmesan, of course. I swear that it’s quite pizza-y without the… pizza. Let’s made this a thing?
Also, the amount of parmesan cheese in our fridge may be a sin. In fact it is, I’m sure. Gluttony at it’s finest.
- 6 slices thick-cut bacon, chopped (plus, the reserved bacon grease)
- 2 (25-ounce) cans chickpeas, drained and rinsed
- 1 cup tahini paste
- 1 cup cherry peppers
- 2 garlic cloves, minced
- 1/2 lemon, juiced
- 1/2 teaspoon salt
- 1/2 teaspoon pepper
- 4 to 5 tablespoons ice water
- 2 tablespoons fresh oregano leaves
- 1 batch homemade pita bread or store bought work!
- 2 tablespoons butter, melted
- 1/2 teaspoon coarse sea salt
- 1/2 teaspoon garlic powder
- 1/2 teaspoon dried basil
- 1/2 teaspoon dried oregano
- 1/4 teaspoon crushed red pepper flakes
- 1/4 teaspoon onion flakes
- 1 tablespoons fine grated parmesan cheese
- Heat a large skillet over medium-low heat and add the bacon. Cook until crispy and the fat is rendered, then remove the bacon with a slotted spoon and place it on a paper towel to drain. Turn off the heat from under the skillet. You want to keep the bacon grease warm, and if you make the hummus to serve right now, it probably will be. Otherwise, heat some over low heat until warm.
- In your food processor, add the chickpeas, tahini, 3 or 4 cherry peppers, the lemon juice, garlic, salt and pepper. Puree until the chickpeas break down and the mixture starts to come together (it probably won’t be smooth). Make sure to scrape the sides with a spatula. Drizzle in 2 to 3 tablespoons of the bacon grease and blend. Drizzle in the ice water. Once the water is in, the hummus should really start to get smooth – if you need a little more water, add it 1 tablespoon at a time. And you can always add extra bacon grease, just save some for the garnish!
- Once the hummus is smooth, taste and season additionally if desired. You might want a little more salt and pepper.
- Chop up the remaining cherry peppers and place them in a bowl with the bacon. Add 1 to 2 tablespoons of the bacon grease and toss. Toss in the fresh oregano. It really is wonderful to have this warm, so when you combine the ingredients, you can always do so in a small saucepan over low heat.
- Spoon the hummus into a bowl and top with the cherry pepper bacon mixture. You can stir it in or leave it on top. Drizzle 1 to 2 tablespoons of the bacon grease (preferably still warm) over to. Serve immediately with the pita!
- Preheat the oven to 400 degrees F. Line a baking sheet with parchment paper. Slice the pitas into triangles and brush with melted butter. In a bowl, mix together all of the spices, from the salt to the onion, and stir in the cheese. Sprinkle the seasoning over the pitas. Bake for 15 to 20 minutes, or until slightly golden and crisp.
serious bowl faceplant.