Fiery Five Pepper Hummus Recipes

Steps:

• Combine tahini, olive oil, lemon juice, garlic, cayenne pepper, cumin, salt, sesame oil, and hot sauce in a food processor or blender; blend until very smooth, about 3 minutes. Add garbanzo beans and blend for 2 minutes. Add water and blend for 3 minutes more. Chill in refrigerator.

Steps:

• Place the chickpeas, 2 tablespoons of the reserved liquid, the tahini, garlic, lemon juice, Tabasco, and salt in the bowl of a food processor fitted with the steel blade and process until coarsely pureed. The hummus should be moist and thick; add more lemon juice or reserved chickpea liquid to thin, if necessary. Cover and refrigerate for several hours for the flavors to blend. Taste for seasonings. Place the hummus in a serving bowl and drizzle Sriracha over the top. Sprinkle with the pine nuts and a drizzle of olive oil.

Steps:

• Combine half the garbanzo beans with half the red bell pepper, Cubanelle pepper, banana peppers, jalapeno peppers, and serrano peppers in a blender or bowl of a food processor. Add red pepper flakes, cayenne pepper, garlic, olive oil, sesame seeds, and cumin. Blend until well mixed.
• Stir remaining garbanzo beans and peppers into the blender or food processor. Pour in 1 tablespoon reserved garbanzo bean liquid, or amount required to thin mixture to desired consistency, and blend until smooth.

Steps:

• In the bowl of a stand mixer, combine the garbanzo beans, olive oil, lemon juice, tahini, garlic, jalapeno, and juice from the jalapeno jar. Season with black pepper, cayenne, cumin and oregano.
• Mix using the whisk attachment on low speed until the ingredients start to blend, then turn the speed to medium, and blend to your desired consistency. Cover and refrigerate overnight to allow the flavors to blend. Make sure your container is sealed well, or your fridge will smell like garlic!