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.
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