Simple Spicy Hummus
"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)."
photo by Whats Cooking
- Ready In:
- 8mins
- Ingredients:
- 9
- Serves:
-
10
ingredients
- 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
- 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.
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Reviews
-
Great hummus! Loved the spice of the chili oil. Great flavor and texture. I used the canned beans drained and rinsed. Thanks for a great recipe! -
Lovely hummus recipe with an extra kick! My only change was that I used an extra garlic clove. -
I made this recipe exactly as directed. It was easy and had relatively good flavor, but it was very watery (thin) and needed more spice. I thickened it by adding an additional drained can of garbanzo beans. I enhanced its already good flavor by adding two more cloves of garlic and a teaspoon of cumin. If I were to make it again, I would leave out the warm water, add more tahini, and leave out the olive oil.
RECIPE SUBMITTED BY
Read my gluten-free blog <a href="http://glutenfreebay.blogspot.com/">here</a>.
I love cooking and always have. I learned how to cook as a young kid and I've worked as a prep cook for a catering company and for a restaurant though I am no longer working in that industry.
Being a food lover, it was an unpleasant surprise to develop major food intolerances within the past few years. I've been 100% gluten-free since 07/06 out of medical necessity and am cutting down on dairy and soy since they make me ill in large quantities. I'm also working on becoming kosher. So, you'll see reflected in my recipes my recent interest in developing recipes that are both kosher and suitable for people with food allergies, without sacrificing taste. And there's lots of good stuff in my cookbooks for those of you with no food allergies, too, of course!
My areas of specialty are gluten-free baking and cooking, dairy substitution, vegan and vegetarian dishes, and Jewish cooking.
