Making hummus at home is a lot easier than you might think. It just takes a few simple ingredients. Once you see how effortless it is to make using the Wolf Gourmet blender, you’ll never go back to store bought hummus again. There are a few different ways you can add the charred jalapeños. You can either blend them right into the hummus, or you can serve them in the middle, like I did here. I prefer the latter method since not everybody likes spicy food. This way, you can control the exact amount of jalapeño you get per scoop. I also like the way it looks. The green center creates a beautiful, dramatic appearance to the dish.
Charred Jalapeño Hummus with Za’atar Roasted Chicken and Pita
6-8 20 minutes
For the hummus
3 jalapeño peppers
540 grams cooked chickpeas liquid drained (1 can)
3 tbsp tahini
3 tbsp lemon juice
3 tbsp olive oil plus more as needed
2 cloves garlic
1 tsp kosher salt
pinch smoked paprika
For the chicken
2 chicken breasts boneless, skinless
2 tbsp olive oil
1 tbsp lemon juice
1/2 tbsp za’atar
1 tsp kosher salt
For the pita chips
4 pitas cut into 6 wedges each
1 tbsp olive oil
1/2 tbsp za’atar
1 tsp salt
To char the jalapeños
Place the cooking rack of the Wolf Gourmet Countertop oven on the top position, and turn the knob to “BROIL”/“HI”. Cook the jalapeños for 15 minutes rotating halfway through until completely charred. Carefully remove, placing the jalapeños in a bowl and then cover with plastic wrap. Set aside for 10 minutes while you prepare the hummus.
After 10 minutes, carefully scrape the charred skin off using a sharp knife and discard. Slice the peppers in halve and scrape out the interior membrane and seeds leaving behind the flesh of the pepper. Finely chop the flesh of the pepper and set aside
To roast the chicken
Marinate the chicken breast in the olive oil, lemon juice, za’atar and salt for 20 minutes. With the Wolf Gourmet countertop oven set to “ROAST,” cook the chicken on a foil lined baking sheet until an internal temperature of 165°F is reached, about 20 minutes. Allow to rest for 5 minutes and then slice.
To make the pita chips
Evenly brush pita on both sides with olive oil and then sprinkle with za’atar and sea salt. With the Wolf-Gourmet Countertop oven set to “BAKE,” cook pita chips at 350° until golden brown and crisp, about 15 minutes.
To make the hummus
Place the tahini, lemon juice, olive oil, and garlic in the jar of the Wolf Gourmet blender. Pulse on the “MANUAL” setting gradually increasing the speed until the garlic is chopped and everything is combined. Add the chickpeas along with the salt to the jar. With the blender still set to “MANUAL” press the start button and set speed to 3. Use the included tamper as necessary to scrape the sides down. Once everything is combined, pour additional olive oil into the blender emulsion cup in a slow steady stream while it is running on low. Continue to do so until the hummus reaches your desired consistency. It should be thick, yet velvety and smooth.
Scrape hummus onto the center of a large plate or tray, and hollow out the center with the back of a spoon, pushing the hummus to the sides as you go. Place the charred jalapeño in the center, and then drizzle with olive oil. Finally, sprinkle on a pinch of smoked paprika. Serve with chicken, pita chips, and additional fresh pita.
Daniel is a law student with a passion for cooking and food photography. He believes in creating simple recipes that bring people together. Daniel shares his love for food on his Instagram and blog, thechefdan.com