Welcome to the delicious world of hummus! Simply pick your fave combo spice and fruit or veggie and you find a whole new flavor. Pineapple is such a great foundation in Dorothy’s Dip, that I hoped and prayed that it would work well with chickpeas. And it did! Always gotta add a little spice and for The Jolly Hostess this week, this hummus is fruity with a BAM! – in true Emeril fashion – and great with any pita cracker, wheat thin or chip.
15.5 oz can of chickpeas (a.k.a. garbanzo beans too!)
2 8 oz cans crushed pineapple, strained
4-5 cloves garlic, minced
2 tbsp sriracha (moderately spicy, add more or less based on taste)
1 tbsp tahini paste (usually in the international section)
1 tbsp olive oil
2 tsp parsley
1 tsp pepper
1/2 tsp salt
Prepped in The Jolly Hostess’ twin sister’s kitchen.
Mince garlic and throw all ingredients in the food processor. It’s a good idea to mince the garlic before as the crushed pineapple will make your food processor work.
Food process ingredients for 3-4 minutes, scrape edges and food process for 3-4 more minutes. You’re done when you can no longer see pieces of the pineapple.
Garnish with a dash of parsley. Serve with crackers of your choice.