Hot and Spicy Hummus Vegetarian Times Cookbook p. 122
I really like hummus, and often buy it at the grocery store. It's several dollars per container, and I found this recipe and decided to try to make my own. Much cheaper and better!
We've eaten it as a dip with veggies and pita chips, on salad, and as a spread on wraps and sandwiches. It's full of protein, fiber and good fats and is extremely versatile.
What you'll need:
3 cups cooked chickpeas, drained and rinsed (I used canned)
1/4 cup tahini, olive oil or light sesame oil (I used a mix of EVOO and toasted sesame oil)
1/4 cup fresh lemon juice
3 cloves garlic, crushed
1 tsp ground cumin
1/2 tsp cayenne pepper
1/4 cup minced jalapeno or other chile
1/4 cup diced red bell pepper
salt and pepper to taste
How to make it:
1. Put chickpeas, tahini (or oil) and lemon juice in food processor or blender, puree until smooth, adding wter as needed to make a creamy mixture. Transfer to bowl.
2. Add garlic, cumin, cayenne, jalapeno and bell pepper to the mixture and mix well. Season with salt and pepper to taste. Cover and chill 2-4 hours to allow flavors to blend.
I added the spices and peppers while still in the food processor and pureed it all together because Rich doesn't like chunks of peppers. It turned out great that way and he actually gave it 2 thumbs up.
Yum, it's great as a dip with veggies!