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Spicy Hummus Recipe

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This recipe for Spicy Hummus is from Patricia's Cookbook, one of the cookbooks created at FamilyCookbookProject.com. We'll help you start your own personal cookbook! It's easy and fun. Click here to start your own cookbook!
Category:
Category:
Ingredients:  
Ingredients:  
1 can (19 oz/540 ml.) Chick peas (gabanzo beans) drained and rinsed
3 TBS. each of fresh Lemon Juice and Water
2 cloves if Garlic, minced
1 TBS. Sesame Oil, Tahini or Peanut Butter
1 1/2 tsp. Ground Cumin (or to taste)
1/2 tsp. Hot Pepper Sauce or Cayenne Pepper
3 TBS. chopped Parsley or Cilantro
Directions:
Directions:
In food processor puree chick peas, lemon juice, water, garlic, sesame oil, cumin and hot pepper sauce. If too thick add more water one tablespoon at a time until spreadable. Transfer to serving dish and sprinkle with parsley. (2 cups)
Sun-Dried Tomato Hummus: pour 1/2 cup of boiling water over 1/2 cup of dry packed sun-dried tomatoes. Leave 10-15 min. Drinking, save liquid. Prepare hummus substituting 1/4 cup of soaking liquid for water. Add half the tomatoes to food processor with chick peas. if too thick add more of the liquid. Coarsely chop rest of tomatoes and stir into hummus.

You can substitute white beans for the garbanzo beans.
Number Of Servings:
Number Of Servings:
2 cups
Preparation Time:
Preparation Time:
Maybe 15 minutes
Personal Notes:
Personal Notes:
I got this recipe when we were up at Princess Louisa Inlet from someone we met tied to the dock. I usually use sun-dried tomatoes. I thought it was great. Enjoy!

 

 

 

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