Spicy Garlic Hummus will kick up your meals and snacks. It is easy to make and healthy too!
I needed some aquafaba for the Vegan Chocolate Torte posted on Sunday. So, after I poured off the liquid to use as a vegan egg substitute I had a whole can of chickpeas. What to do, what to do?
Hummus, of course! Truthfully, I do not really like the taste of chickpeas, but once they are all blended up with spices, tahini and other flavors into delicious creamy goodness I will devour it.
To make this extra creamy, I borrowed a trick from Cook’s Illustrated and added the ingredients in three steps instead of dumping it all in at once. I think the result was a much smoother texture.
Other Hummus recipes:
Spicy Garlic Hummus
- 15 ounce can chickpeas drained and rinsed
- 2-3 large cloves garlic
- ½ teaspoon ground cumin
- ½ teaspoon cayenne pepper
- ½ teaspoon kosher salt
- 3 tablespoons fresh lemon juice
- ¼ cup water
- 3 tablespoons extra virgin olive oil divided
- ⅓ cup tahini
- In a blender or food processor pulse chickpeas, garlic and spices until almost fully ground, about 20 seconds. Scrape down sides.
- Combine lemon juice and water in a small bowl. With the machine running, slowly drizzle in the lemon juice water combo. Continue blending for 1 minute, pausing to scrape down sides as needed.
- Combine tahini and olive oil in a small bowl. With the machine running, slowly drizzle in the tahini mixture and keep blending until hummus is smooth and creamy, about 30 seconds, scraping the sides as needed.
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