Recipe by What's Cooking?
A spicy twist on traditional hummus. This recipe is especially creamy and is garlicky without being overwhelming. Use as a dip, a spread, or eat it by the spoonful like I do! Gluten-free, soy-free, dairy-free and kosher (pareve).
- 16 ounces garbanzo beans (or 1 15-ounce can)
- 1⁄3 cup sesame tahini
- 1⁄4 cup olive oil
- 1⁄4 cup warm water
- 1 1⁄2 lemons, juice of
- 1 raw garlic clove
- 1⁄8 teaspoon kosher salt
- 2 -3 teaspoons hot chili oil
- 1⁄8 teaspoon ground pepper (optional)
Directions See How It's Made
- Combine tahini, olive oil and garlic in food processor or blender. Blend until pureed.
- Add remaining ingredients, blend until smooth and creamy consistency.
- Serve at room temperature, with pita bread, on crackers, as a sandwich spread, or as a dip for raw vegetables. Store in refrigerator. It will keep for up to 2 weeks.