This quick, spicy Iraqi take on hummus blends chickpeas smoothly with tahini and lemon, then tops them with hot red pepper sauce. Slowly sautéed pepper sauce adds a distinct heat to the classic dip.
Blend the cooked chickpeas with the tahini, lemon juice, garlic, and salt. Gradually add water until smooth.
Heat the olive oil over low heat and add the hot pepper paste. Sauté gently for 3 minutes, stirring constantly.
Spread the hummus on a serving plate and make a shallow well in the center. Drizzle the pepper sauce over the top and serve immediately.
Cook the pepper sauce over low heat; high heat can scorch the paste and make it bitter. Add water gradually when blending the hummus, or it may become too thin. Allergen: Contains sesame (tahini).
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