Hot Giardiniera Hummus
I love all things pickled and giardiniera is one of those pickled items that is a great accompaniment to sandwiches or salads…I’ve even added it to my pasta sauce before to give it a little kick. Giardiniera is an Italian or Italian-American relish of pickled vegetables in vinegar or oil. Italian versions include onions, celery, zucchini, carrots and cauliflower in a red or white wine vinegar and is typically served as an antipasto or with salads.
American giardiniera is commonly made with Serrano peppers along with a combination of assorted vegetables, including bell peppers, olives, celery, pimentos, carrots, and cauliflower, marinated in vegetable oil or olive oil. Very popular in the Midwest, giardiniera is used as a condiment, typically as a topping on our city’s famous Italian Beef sandwiches.
For this recipe I used That Pickle Guy brand giardiniera which is an American style giardiniera. You can use chunky or minced, but I went with chunky because the food processor minces it plenty with just a few pulses. If you aren’t a fan of the hot, just buy yourself the mild version and you can enjoy this great hummus too!
Hot Giardiniera Hummus
1-2 cloves Garlic
1 (8 ounce) jar of chunky, hot Giardiniera
1 (19 ounce) can of Chickpeas, liquid reserved
Juice of 1 Lemon
2 Tablespoons Tahini
1 teaspoon Salt
1/2 teaspoon Black Pepper
- In a food processor chop the garlic.
- Add the entire jar giardiniera (oil included) and pulse to a rough chop.
- Add the chickpeas, lemon juice, tahini, salt and black pepper. Blend until smooth.
- If you want to make your hummus even smoother, slowly add the reserved chickpea liquid into a moving food processor and stop once you’ve reached your desired texture.
You should also try making my semi-homemade pita chips that I serve with all of my homemade hummus. They are very easy to whip up and you can give them any flavor you wish – just add your favorite dried spices into olive oil and you’ll be on your way to some great tasting, healthy chips.
- Pre-heat oven to 350°F.
- Mix oil and seasonings in a small bowl.
- Brush about a teaspoon of the oil mixture onto one pita bread, sprinkle with salt and pepper.
- Cut pita into quarters and then into bite sized pieces (be sure to always include some of the pita border in each piece, otherwise the front and back of pita could separate).
- Place pita pieces onto a cookie sheet, oil side up, and bake for 10 minutes.
- Remove from oven and allow to cool on cooling racks for 20 minutes before storing in air tight containers.