Elevate classic beignets with a rich, smoky and spicy hummus-based sauce.
2 cups warm water
2 1/4 teaspoon yeast
3 1/2 cups flour
1/2 teaspoon salt
Olive oil for frying
1 cup hummus
1 jar roasted red peppers
1/2 inch piece of ginger
1 teaspoon natural liquid smoke (no additive)
In a very small bowl, add yeast and mix it with lukewarm water to activate.
In a separate big bowl, add sugar, salt and flour and mix well.
Add the yeast blend and enough room temperature water to get a thick mixture. Mix with bare hands.
Cover the pan with a damp towel and let the dough slowly rise for 1 to 2 hours.
Add olive oil to a saucepan and place over medium heat.
When oil is hot enough, drop small amounts of batter to create little balls of beignets.
Fry for few minutes until the side being fried turns brown. Turn each beignet around to get the same brown throughout the whole beignet.
Once beignets are cooked through, remove from oil and place in a bowl lined with paper towels.
In a blender, add all dipping sauce ingredients (hummus, roasted peppers, ginger, habanero peppers, salt, peppers, and liquid smoke).
Blend ingredients until you get a smooth and creamy consistency. Serve dip with beignets.
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