Okay people! We have been on a cleanse and it really cuts out a lot of my go-to snacks, so hummus has been like my cure-all lately. I am also a spicy person and I love the Sabra Supremely Spicy hummus so I decided that since I've been eating so much dang hummus that maybe I should just make my own!
In order to make this one I checked out trusty Google and followed Rachael Ray's recipe with a little bit of a twist in the fact that I added more oil and pepper flakes than Rachael lists. Here it is, trust me it's super simple and very delicious! I could have probably added even more oil to make it even creamier... maybe next time.
Since gluten isn't an option on the cleanse, I found the Toufayan gluten-free pita chips in sea salt and literally eat them like handfuls at a time. So good!
... Also, I had a brain fart and forgot to buy coriander so I omitted it. You could add it and it'd probably be even better.
1. Combine beans, tahini, oil, pepper flakes, cumin, garlic, salt, and lemon juice in food processor bowl and grind into a smooth paste. Transfer to a small dip dish and surround spread with warm pita wedges. This recipe makes a great appetizer, or anytime snack.
Spicy Hummus Ingredients
1 (14.5 ounce) can chickpeas (garbanzo beans), drained
2 rounded tablespoons tahini sesame paste, found in both dairy and dry specialty foods sections
2 tablespoons extra-virgin olive oil (or more depending on creaminess)
1 - 1 1/2 teaspoon crushed pepper flakes
1 teaspoon (1/3 palm full) ground cumin
1 clove garlic, crushed
1/2 lemon, juiced