- 12 ounces olive oil
- 3 whole Chichen Itza peppers (may substitute habanero peppers)
- 2 cups cooked, drained chickpeas (reserve cooking liquid)
- 1 cup roasted unsalted peanuts
- 2 garlic cloves
- 3 tablespoons peanut oil
- ⅓ cup reserved liquid from cooking the chickpeas
- 2 teaspoons tahini
- ¼ teaspoon ground cumin
- 1 teaspoon Old Bay seasoning
- 2 tablespoons lemon juice
- 2 tablespoons tamari
- Pinch of cayenne pepper
- ½ cup minced fresh herbs (mint, parsley, basil, cilantro)
- ½ cup leafy greens (kale, spinach, etc.)
- 1 teaspoon Chichen Itza Oil
- 1 tablespoon freshly squeezed lemon juice
- Salt and pepper
Make the Chichen Itza Oil and the Hummus. Right before serving, make the Herb Salad. (See below for individual recipes.)
To put everything together: Spread the hummus on a plate, add the herb salad on top, drizzle with the Chichen Itza Oil and enjoy.
Chicken Itza Oil
In a small pot over low heat, add the oil and the peppers and cook slowly for 15 minutes, or until the oil is flavored by the peppers. Reserve until use.
Put all the ingredients for the hummus in a food processor and process until smooth. Set aside.
Mix the herbs and leafy greens in a bowl, season with oil, lemon, salt and pepper.