Spicy Hummus

I grew up with mom making bean dips out of the same white beans she used to make her ham and bean soup.   I wasn’t really interested in a bean dip growing up, but now that I’ve grown up I love these dips.  I especially like spicy ones.  So I decided to make a spicy hummus by changing up a few recipes I’ve been given.  I think I have come up with a good combination.  This is a great spread for a lunch time sandwich, snacking throughout the day, or even a party dip.  Hope you all enjoy it.

Spicy Hummus

Ingredients

· 2 (15.5-ounce) cans no-salt-added chickpeas / garbanzo beans, rinsed and drained

· 1 garlic cloves, crushed

· 1/2 cup water

· 1/4 cup tahini (sesame seed paste)

· 3 tablespoons fresh lemon juice

· 2 tablespoons extra-virgin olive oil

· 1 teaspoon chipotle paste

· ½ teaspoon cayenne pepper

· 1 teaspoon smoked paprika

· 3/4 teaspoon salt

· 1/4 teaspoon black pepper

Preparation

Place beans and garlic in a food processor; pulse until mixture is +chopped. Add 1/2 cup water and remaining ingredients; pulse until smooth, scraping down the sides as needed.

Spread over pita chips, crackers or dip into with veggies.