Ariel Rosenthal, Orly Peli-Bronshtein, Dan Alexander

Hummus Bil Shatta

Name: Hummus Bil Shatta (Hummus with Hot Peppers)
Yield: Serves 4 to 6
Cuisine: Syrian
Ingredients: 1 pound (450 grams) hot red chile peppers, such as fresno, stems removed (8 to 10 peppers); Olive oil; 1 garlic clove, crushed; Two 15-ounce cans (850 grams) chickpeas or 3½ cups (850 grams) Cooked Chickpeas for Hummus; Juice of 2 lemons; 2 tablespoons tahini; 1 teaspoon salt; 1 tablespoon Greek yogurt; Whole and chopped parsley leaves, for garnish; 1 to 2 tablespoons salt; 1 teaspoon apple-cider vinegar

Hummus with Hot Peppers

Preparation info

Serves
4 to 6

Difficulty
Easy

Appears in

On the Hummus Route

By Ariel Rosenthal , Orly Peli-Bronshtein and Dan Alexander

Published 2019

About

I like my hummus spicy. I always make hummus beiruti, plain hummus served with green chile peppers and chile powder. However, in order to make it Palestinian, I began making it with shatta, a Palestinian red chile paste. The paste is mixed through the hummus and drizzled on top, just the way my teta made it in Jaffa, where spices and chiles were ever-present in the food.