Prep 10 mins
Cook 3 mins
Another nice hummus recipe that makes use of my garden's peppers by way of The Wichita Eagle who got it from the North American Olive Oil Association. This one is a little lighter on the lemon & tahini - adjust to your taste of course. Use a potato masher to crush the garbanzos if you do not have food processor or blender - did it that way myself for years & now I prefer a chunkier hummus to the ultra-smooth, go figure. Serve with baked pita bread or pita chips or stuff into tomatoes (big cherries piped with smooth spicy hummus are great heavy hors d'oeuvres).
- 2 (850.48 g) can garbanzo beans
- 29.58 ml tahini paste
- 3 garlic cloves
- 14.79 ml cumin
- 177.44 ml extra virgin olive oil
- 1 lemon, juiced
- salt, to taste
- 2 jalapenos, seeded and finally chopped
- 3 red peppers, roasted and skinned
- 59.14 ml extra virgin olive oil
- In a food processor, combine the garbanzos, tahini paste, garlic cloves, cumin, extra virgin olive oil, lemon juice and salt. Blend until a smooth paste forms. Reserve.
- In a bowl, mix the jalapenos, roasted red peppers and olive oil. Add salt to taste.
- To serve, place the pepper mix on top of the center of the hummus.
This is the first hummus I made successfully! Whoo Hoo! Very nice flavor with the red peppers and jalapeno (which I finally got chopped ;)) on top.