Hummus is so popular that you will find it just about everywhere these days. What you may not find, however, is hummus made with bacon fat—and garnished with bacon, too. For this recipe, I replace olive oil with bacon fat, which gives an extra level of richness as well as smokiness. I then amplify that with the addition of chipotle powder and smoked paprika.
Heat the oil over medium heat in a large sauté pan. Add the bacon in a single layer and cook until golden brown and crispy on both sides, about 8 minutes. Transfer the bacon to a plate lined with paper towels. Let cool, then coarsely chop.
Return the pan to the heat (you should have about
Put the chickpeas in a food processor and pulse to coarsely chop. Add the bacon fat–garlic mixture, cold water, tahini, and honey and pulse until just combined (do not make it too smooth). Scrape the mixture into a bowl and garnish with the crispy bacon, green onion, and sesame seeds. The hummus will keep (not garnished), tightly covered in the refrigerator, for up to 3 days. Serve with vegetables, fresh pita, or pita chips.
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