I’ve got a problem.
I’m the person who’s annoyingly early to everything — flights, dinners, parties — but when it comes to trends and timing for sharing things, I’m often late. Case in point: this hummus.
It unintentionally looks a bit like a Christmas wreath, doesn’t it?
Only 35 DAYS TOO LATE.
The wreath effect was accidental: I sprinkled cherry peppers, crunchy bacon and fresh herbs on top and realized too late that it resembled a holiday centerpiece. Typical — I always think of ideas a few minutes too late. Still, it’s worth saving for next year, or better yet, perfect for game day.
I’ll remind you about it plenty of times before next Christmas. Meanwhile, this version makes an outstanding Super Bowl weekend appetizer — bacon, cherry peppers and pizza-spiced pita chips, what’s not to love?
I found the inspiration on Serious Eats, because Eddie and I have been in a serious hummus phase. We go through streaks where hummus disappears from our fridge fast — two family-size containers vanish in a weekend. When we got snowed in a few days ago (loosely called — it was a brief stretch we couldn’t safely drive), I discovered we were completely out of hummus and craving it badly.
Luckily I keep a ridiculous number of cans of beans around — that’s my life now — and a bit of tahini lingered in the fridge. I adapted the idea I found online and went to town.
Why I love this version: my family adores a warm spinach salad with hot bacon dressing, and that smoky, savory bacon flavor does something special. So the minute I saw HOT BACON in the recipe description I was sold. I would have trudged out for ingredients if I had to — thankfully I didn’t.
We’re slightly fanatical about cherry peppers. Trader Joe’s jars are a staple in our pantry, and I always stock up. Between burgers, pizza and tacos I’ve made with cherry peppers, this hummus now joins our personal trifecta.
Yes, there’s bacon grease drizzled on this hummus. I said it. It’s optional — the hummus and the crisp bacon-cherry pepper topping deliver most of the flavor — but if you love bacon as much as I do, a spoonful of warm bacon fat on top elevates the whole thing. No guilt required.
The pizza pita chips are a fun, easy side — crisp triangles brushed with butter and seasoned to taste with oregano, basil, garlic, onion flakes, crushed red pepper and a generous dusting of Parmesan. They offer crunchy, pizza-like flavor without sauce or melted cheese, and they pair beautifully with the hummus.
A quick note: I may have an unhealthy amount of Parmesan in the fridge. It’s glorious, and yes, probably a sin. But gluttony aside, it helps make those pita chips irresistible.
Below is the recipe I adapted and tested. It’s straightforward, packed with flavor, and ideal for sharing. Make the hummus smooth in a food processor, reserve some bacon grease for drizzling if you like, toss warm bacon with chopped cherry peppers and oregano, and serve over the hummus with the pizza-seasoned pita chips for dipping. It’s a real crowd-pleaser.
Hot Bacon Cherry Pepper Hummus with Pizza Pita Chips
Ingredients
- 6 slices thick-cut bacon, chopped (plus reserved bacon grease)
- 2 (15-ounce) cans chickpeas, drained and rinsed
- 1 cup tahini paste
- 1 cup cherry peppers
- 2 garlic cloves, minced
- 1/2 lemon, juiced
- 1/2 teaspoon salt
- 1/2 teaspoon black pepper
- 4 to 5 tablespoons ice water
- 2 tablespoons fresh oregano leaves
Pizza-Spiced Pita
- 1 batch homemade pita bread (or store-bought)
- 2 tablespoons butter, melted
- 1/2 teaspoon coarse sea salt
- 1/2 teaspoon garlic powder
- 1/2 teaspoon dried basil
- 1/2 teaspoon dried oregano
- 1/4 teaspoon crushed red pepper flakes
- 1/4 teaspoon onion flakes
- 1 tablespoon finely grated Parmesan cheese
Instructions
Hummus
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Heat a large skillet over medium-low heat and add the bacon. Cook until crispy and the fat is rendered. Remove the bacon with a slotted spoon and drain on paper towels. Turn off the heat and keep the bacon grease warm; if it cools, rewarm gently before using.
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In a food processor, add the chickpeas, tahini, 3 or 4 cherry peppers, lemon juice, garlic, salt and pepper. Pulse until the chickpeas break down and the mixture begins to come together, scraping the sides as needed. Drizzle in 2 to 3 tablespoons of the bacon grease and blend. Add 4 to 5 tablespoons of ice water, a little at a time, until the hummus is smooth. Add extra water or bacon grease sparingly to reach desired texture and flavor.
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Taste and adjust seasoning with more salt or pepper if needed.
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Chop the remaining cherry peppers and toss them with the cooked bacon, 1 to 2 tablespoons of warm bacon grease and the fresh oregano. For extra warmth, combine briefly in a small saucepan over low heat.
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Spoon the hummus into a serving bowl and top with the bacon and cherry pepper mixture. Drizzle with 1 to 2 tablespoons of warm bacon grease if desired. Serve immediately with pizza-spiced pita chips.
Pizza-Spiced Pita
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Preheat the oven to 400°F. Line a baking sheet with parchment. Slice pitas into triangles and brush with melted butter. In a bowl, combine sea salt, garlic powder, dried basil, dried oregano, crushed red pepper and onion flakes, then stir in the Parmesan. Sprinkle the seasoning over the pitas and bake 15 to 20 minutes, until slightly golden and crisp.
Did you make this recipe?
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Serious bowl faceplant.