For an unforgettable twist to traditional hummus, try this recipe from Chef Ignacio Granda del Gallego. He is the executive chef at the Mandarin Oriental Riviera Maya in Mexico. This delicious dish arrived as the amuse bouche at the resort’s spa cafe. My bouche was tantalizingly amused! The addition of the chipotle paste adds a serious kick and the shaved Reggiano Parmesan supplies a dry, salty surpise. If you are pressed for time, start with store-bought hummus.
1 lb. cooked garbanzo beans
1 tbsp. tahini
3 tbsp. extra virgin olive oil
1 tsp. of chipotle paste
1 tsp. lemon juice
Salt
Paprika
Sliced baguette
Cilantro-infused olive oil
Blend the first five ingredients until you have a smooth puree. Salt to taste. Before serving, place in a bowl and top with a drizzle of olive oil and a sprinkle of paprika. To each baguette slice, add a line of the cilantro-infused olive oil.
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