Jerk Hummus + Sesame Pita Chips

By now I’m assuming your 4th of July plans are firmly in place but I hope you’ve left a little leeway in the menu as I have something you are going to want to add.

We will be heading up to the lake to watch fireworks explode over our heads from the seats in our canoe and then rowing back in the dark for a little bourbon and S’mores by the bonfire. Ahhhh, life is grand.

I’m planning on bringing a batch of this hummus to snack on, but be warned it is not for the faint of heart. Every year my friend Nadja goes back to visit her family in Jamaica and brings me a jar of hot and spicy Walkerswood jerk seasoning paste and a bottle of Appleton Jamaican Rum (who says you can’t buy love?).

Pre-Nadja I really knew nothing of jerk aside from the fact that it is something they eat in Jamaica. Now I would put myself firmly in the category of people who ration the 10-ounce bottle of jerk seasoning with such militancy that I only spoon it out for special occasions, in order to make a jar last as long as possible.

The birth of our nation, however, is one of those occasions and the addition of a couple teaspoons to a super easy hummus dip elevates it from a bowl of pureed beans to a spicy revelation that begs the question, what have I been eating all these years?

This hummus takes mere minutes to put together but is so exploding with flavor that you really get some bang for your buck. Let’s just consider it the firework-version of hummus. Perfect for the 4th of July, wouldn’t you say?

Here’s a few of my other 4th favorites:

• Brown Sugar Fruit Dip with Sour Cream + Vanilla
• Oven-Baked Avocado Fries with Harrisa Ranch
• Chicken and Black Bean Nachos
• Deviled Eggs My Way

Need more inspiration? Check out my 4th of July Board on Pinterest!

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Jerk Hummus + Sesame Pita Chips Recipe

Yield: 6-8 servings

Prep Time: 30 minutes

Cook Time: 10 minutes

Total Time: 40 minutes

Hummus can be made up to 5 days in advance, keep covered in the refrigerator until ready to use. Garnish with the olive oil and chives right before serving. Pita chips are best eaten the day they are made, but if you must make them in advance you can crisp them in the oven before serving.

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Ingredients

For the Hummus:

• 1 (15.5 ounce) can garbanzo beans, drained and rinsed
• 6 tablespoons tahini paste
• 2 tablespoons fresh-squeezed lemon juice
• 1 clove garlic
• 2 teaspoons hot Jamaican jerk seasoning paste (preferably Walkerswood)
• 1/2 teaspoon kosher salt
• 1/4 cup olive oil, plus more for drizzling
• 2 tablespoons chopped chives, for garnish (optional)

For the Sesame Pita Chips:

• 3 large whole wheat pita or flatbread
• 1 tablespoon olive oil
• 1 tablespoon sesame seeds
• 1/2 teaspoon kosher salt

Instructions

For the Hummus:

1. Combine garbanzo beans, tahini, lemon juice, garlic, jerk paste, and salt in the bowl of a food processor fitted with the blade attachment. Process until well combined.
2. With the machine running, slowly add the olive oil and process until smooth. If hummus is too thick add a little water, a tablespoon at a time (I added, on average, about 3 tablespoons water to mine). Taste and add more salt or lemon juice as needed. You can add more jerk paste too if you'd like it a bit spicier. Transfer to a serving dish and drizzle with a bit more olive oil and sprinkle with chives.

For the Pita Chips:

1. Heat oven to 450°F. If the pita bread is especially thick, or comes apart easily, split in half horizontally so you have 2 circles. Cut each circle into 8-10 triangles and lay them in a single layer on a baking sheet.
2. Brush the pita with oil then sprinkle with sesame seeds and salt. Bake until browned and crisp, about 8-10 minutes. Serve warm with the hummus.

Nutrition Information:

Amount Per Serving: Calories: 0Total Fat: 0g

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