Spicy hummus
Want to spice up your regular hummus? Then why not try my spicy hummus, that gets its heat from mixing fresh chili peppers with my basic hummus recipe. A perfect addition to the picnic basket.
Servings: 12 portions
Ingredients
- 800 g chickpeas garbanzo beans (canned, cooked)
- 2 red chili peppers
- 3 tbsp tahini
- 2 tbsp cumin
- 3 tbsp lemon juice
- 3 garlic cloves minced
- 6 tbsp olive oil
- 5 tbsp vegetable oil or other neutral oil
- 1 tsp salt
Instructions
- Drain the chickpeas but save the faba water (see pro tip below).
- Cut the chilipepper in half, take out the kernels, then roughly chop the red part.
- Juice the lemon.
- Mince the garlic.
- Mix all ingredients in a mixer, until smooth.
Notes
When using a standing mixer, add the runny ingredients first, your oil, tahini, lemon juice, to avoid chickpeas getting stuck in the bottom and for easier mixing.
Save the faba water from the chickpeas to make vegan mareunge.
If you plan to freeze your hummus for later, make it more chunky now and mix it again once defrost.