Three pepper spicy hummus recipe

  • 1 – 15.5 oz or 16 oz can of chickpeas (garbanzo beans)
  • ¼ cup reserved liquid from can of chickpeas (set aside separately)
  • juice of 1 lemon
  • ⅓ cup tahini
  • 1 garlic clove
  • 3 Tbps extra virgin olive oil
  • ½ tsp smoked paprika
  • ½ tsp crushed red pepper
  • 1 tsp cumin
  • 1 tsp coriander
  • Garnish options include a drizzle of olive oil, whole chickpeas, parsley, paprika and red pepper flakes (optional) and serve with pita chips, pita bread or vegetables.
  1. Drain chickpeas and set aside liquid from can along with a few chickpeas for garnish.
  2. Combine all ingredients in the food processor (except the reserved chickpea liquid). Blend for 30 seconds to 1 minute (blend longer for more creamy texture). Use the reserved chickpea liquid to add to the hummus and blend more if you feel you want a creamier texture.
  3. Place in serving bowl.
  4. Garnish ideas: chickpeas, paprika, parsley and a drizzle of olive oil.
  5. Serve immediately with fresh, warm pita bread, veggies or cover and refrigerate.

You can refrigerate the hummus in a covered container for up to a week. I believe that the key to a good hummus is taking a few tastes while making it. Blend the ingredients for 30 seconds, use the pita to taste a little bit and adjust to your tastes. If you want it to be a little creamier add a little of the reserved liquid and blend for another 30 seconds and so on. You can also adjust the spice according to your taste