Bite Me: Spicy Hummus

This might be the best week of the year. So many fun things happening.....the US Open starts today, BUCKEYE football starts Thursday, and then it's Labor Day weekend which means cooler temps can't be far behind. All things that make me happy.

And spicy....we all know spicy makes me happy! And no one does spicy better than Bobby Flay. He does it such a spectacularly subtle way. Never smacking you over the head with so much heat you have fire coming out your ears. Just enough to coat your taste buds with the perfect amount of warmth. (did that make any sense?)

This hummus is the perfect thing to greet your Labor Day party guests. And it's a cinch to make. Throw all the ingredients in the food processor and you've got yourself an appetizer. Plus you can make it a day in advance! I served mine with grilled pita bread, but Mr. B loves to have his with baby carrots. It's versatile so whatever floats your boat!

Here's the recipe:

Spicy Hummus

Bobby Flay's Boy Meets Grill

1 1/2 cups cooked or canned chick-peas, drained and rinsed (1 can)

3 cloves roasted garlic (see note)

1 chipotle pepper, canned in adobo

1 teaspoon ground cumin

2 teaspoons honey

2 tablespoons fresh lemon juice

2 tablespoons tahini

1/4 cup olive oil

1 1/2 tablespoons coarsely chopped flat-leaf parsley

Kosher salt and freshly ground pepper

Place the chick-peas, garlic, chipotle, cumin, honey, lemon juice and tahini in a food processor and process until smooth. With the motor running, slowly add the olive oil until emulsified. Add the parsley and season with salt and pepper. May be refrigerated for 1 day; serve at room temperature. Makes about 1 1/2 cups.

Note: To oven-roast a head of garlic, first cut off the top (opposite of root end). Drizzle the bulb with olive oil and sprinkle with salt and pepper, wrap it in foil and place it on a baking sheet. Roast at 300 degree F until soft, about 45 minutes.

Ohhh and the most important reason I'm looking forward to this week so much..........