Friday, February 24, 2012

Hot, Hot, Hot Hummus

Trying to decide if I should call this "Labor Inducing Hummus" or "Heartburn Heart Attack Hummus" either way this Hummus is HOT and spicy so don't say I didn't warn ya! :) it is very flavorful, and if you want to have the flavors but not the heat than use 1/4 tsp cayenne (or less), use Aleppo pepper flakes instead of the crushed red pepper flakes, and use mild green chilies instead of the hot.

1 (15 ounce) can chickpeas, rinsed
5 tablespoons water
1/4 cup tahini (be sure to stir the tahini thoroughly before measuring it)
3 tablespoons fresh lemon juice
1 tsp fresh lemon zest
1 1/2 tablespoons extra-virgin olive oil
1 tablespoon minced garlic clove
1 tablespoon crushed red pepper flakes
1/4 teaspoon ground cumin
1 teaspoon cayenne pepper
1 15 oz. can hot diced green chilies

Process the chickpeas, water, tahini, lemon juice, lemon zest, green chillies, oil, garlic, 1/2 teaspoon salt, cumin, cayenne, and red pepper flakes together in a food processor until smooth, about 2 minutes. Transfer to a bowl, cover, refrigerate until the favors have blended, about 1 hour. Season with salt to taste.

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