Hummus is one of my favorite dips. Whether it’s garlic, roasted red pepper or something more exotic, there’s something addicting about dipping warm pita into earthy, mostly creamy and luscious hummus. So, the other night, when I was trying to decide what to serve with grilled pork skewers, I spied a can of chickpeas in my pantry. I got to thinking about how could change it up a bit. I had tahini on hand, but I classic hummus wasn’t what I wanted. I ditched the tahini, added some butter and bam (sorry, Emeril), I came up with Garlic Butter Grilled Hummus. Warm, creamy and a touch of richness from the butter. Grilled pita, dipped into this buttery-garlic dip and you’re in heaven.
Garlic Butter Grilled Hummus
- 1 can (15 ounce) chickpeas
- 2 cloves garlic, roughly chopped
- 1/4 cup extra virgin olive oil, plus a little extra for drizzling on the top
- 3 tbsp. unsalted butter, melted
- Juice of half of a lemon
- 1 tsp. ground cumin
- 1/2 tsp. kosher salt
- 1/2 tsp. freshly ground black pepper
- 1/2 tsp. paprika
- Pre-heat grill to medium heat.
- Pulse chickpeas and garlic in a food processor until a rough paste forms.
- Add remaining ingredients and pulse until mixture is smooth and free of chunks.
- Grease a cast iron or other grill safe container with a little bit of butter.
- Place on grill and cook for 20 – 25 minutes, bubbly and warm throughout. Remove from grill, drizzle with a little olive oil and garnish with pinches of cumin and paprika.
- Serve with warm pita bread and vegetables for dipping.