The classic hummus has long crossed the boundaries of the Middle East, where it was invented, and spread around the world. When hummus came to America, the Americans loved him. But at the same time, like many other dishes, Americans enriched the recipe of hummus, bringing new flavors. Despite the name, this option does not contain chicken meat. Here, the classic hummus is complemented by barbecue sauce and spicy Tabasco sauce. They give the hummus a taste of BBQ wings.
Soak the chickpeas in cold water overnight, then drain, pour in fresh water at a ratio of 1: 3 and cook until soft for about 1-1.5 hours. Decoction drain (it is still useful). Chickpeas, cover with cold water and rubbing with your hands peel off the husk, drain it with water.
Add the ready-made barbecue sauce (I have a home-made barbecue sauce), sliced garlic, olive oil, tahini paste, lemon juice, smoked paprika and some Tabasco to the chickpeas.
Turn with a blender all into a homogeneous mass. Add salt to taste. Adjust thickness by adding chickpeas broth to your taste.
The taste of this hummus is very rich, with smoked notes. It's spicy! There can be anything, but for me it simply with a piece of toasty toast!