Spicy Hummus
Julie Regh, summer 2012
1 can of garbanzo beans, drained but not rinsed
1 Tablespoon tahini
1 Tablespoon minced garlic
1/4 cup olive oil
1 Tablespoon lemon juice
1/2 teaspoon garlic salt
1/2 teaspoon sriracha sauce
1/4 teaspoon cayenne pepper
salt to taste
Lay chickpeas on a paper towel. Take a second paper towel and put it directly on top of the first one. Gently roll the top towel over the chickpeas. Lift towel, set aside and begin to take off the little skins from the chickpeas. It's OK if you don't get all the little skins - it's tedious work.
In a mini food processor or blender, puree the garbanzo beans and garlic with the tahini, olive oil, lemon juice, spices, and salt until smooth and creamy. Add a little more olive oil as necessary to make it smooth. Salt to taste.
Serve with veggies or pita chips. Also makes a great condiment on a sandwich.
1 Tablespoon tahini
1 Tablespoon minced garlic
1/4 cup olive oil
1 Tablespoon lemon juice
1/2 teaspoon garlic salt
1/2 teaspoon sriracha sauce
1/4 teaspoon cayenne pepper
salt to taste
Lay chickpeas on a paper towel. Take a second paper towel and put it directly on top of the first one. Gently roll the top towel over the chickpeas. Lift towel, set aside and begin to take off the little skins from the chickpeas. It's OK if you don't get all the little skins - it's tedious work.
In a mini food processor or blender, puree the garbanzo beans and garlic with the tahini, olive oil, lemon juice, spices, and salt until smooth and creamy. Add a little more olive oil as necessary to make it smooth. Salt to taste.
Serve with veggies or pita chips. Also makes a great condiment on a sandwich.