Saint Lucifer Style Street Corn Dip
Saint Lucifer Philly Style Crab Cakes
Saint Lucifer Roasted Parmesan Cauliflower
Saint Lucifer Cajun Shrimp Etouffee
Saint Lucifer Corn, Shrimp, and Sausage Skillet
Saint Lucifer Spinach and Chickpea Saute
Saint Lucifer Shrimp and Zucchini Scampi Linguini
Saint Lucifer Greek Yogurt Chicken Kabobs
Saint Lucifer Roasted Brussels Sprouts
Saint Lucifer Jalapeno Creamed Spinach
1/3 cups + 1 tablespoon extra-virgin olive oil
4 large cloves garlic, thinly sliced
2 teaspoons ground cumin
(2) 15 oz. cans chickpeas, drained and rinsed
3 tablespoons tahini
1/8 tablespoon Saint Lucifer Habanero Table Spice #11
3 tablespoons fresh lemon juice
(1) 4 oz. jar of roasted red peppers
1 fresh jalapeno pepper, minced
1/2 tablespoon of kosher salt to taste
Combine the 1/3 cup olive oil with the garlic and cumin in a small saucepan.
Set over medium-low heat and cook until the garlic softens, about 3 minutes. Don't let the garlic brown.
Take the pan off the heat and let it cool completely.
Put the chickpeas, tahini, Saint Lucifer Habanero Table Spice #11, lemon juice, roasted red peppers, jalapeno, and salt in a food processor.
Remove the softened garlic out of the oil and transfer it to the processor (reserve the oil).
Turn food processor on, let it run for about 20 seconds, and then start slowly pouring the cumin oil through the opening of the machine.
Be sure to scrape the pan with a rubber spatula to get all of the cumin and oil.
Pour 1/4 cup cool water down the tube.
Stop the machine, scrape the sides of the bowl, and continue processing until the hummus is creamy and almost smooth.
Season to taste with more salt and lemon juice.
For best results, let the hummus sit at room temperature for an hour or two before serving so the flavors can meld.
To serve, spread hummus in a shallow dish and drizzle with the remaining 1 tablespoons oil.
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