Spicy Garlic Hummus Recipes

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:

• 1. Strain the garbanzos (chick peas), keeping 1/4 cup of the juices.
• 2. Add the beans to a food processer/blender with the 1/4 cup of bean juice, olive oil, minced garlic, garlic salt, and crushed red pepper. (All of the stuff under the heading FOR THE HUMMUS MIXTURE.) Blend until creamy.
• 3. Make a small divot in the hummus to create a bowl and add the FOR THE WELL ingredients.
• 4. It's best to let it chill for about 1/2 an hour and enjoy!

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:

• Process garbanzo beans, tahini, chili pepper, garlic, and lemon juice in a food processor or blender (I use a mini-chopper) until smooth.
• Add water as needed to achieve the consistency you prefer.
• Place mixture into a glass bowl.
• Stir in cumin, cayenne pepper, paprika, salt and black pepper.
• Cover and refrigerate for at least a couple of hours.
• The flavor improves greatly if given this time to develop.

Steps:

• Heat the canola oil in a small saute pan over medium heat. Cook the garlic and jalapeno until soft, about 2 minutes.
• Put 3 cups of the chickpeas in a food processor. Add the sauteed garlic and jalapeno, 3 tablespoons olive oil, sesame oil and lemon juice and process until smooth. If too tight, add the remaining 1 tablespoon olive oil. Add the remaining 1 cup chickpeas to the food processor and pulse a few times; the mixture should be chunky. Sprinkle the top with the smoked paprika and parsley. Serve with lavash chips.

Steps:

• Drain both cans of garbanzo beans and put them in the food processor.
• Add in tahini, lemon, and garlic, and turn on the processor.
• As processor mixes these ingredients, add the other ingredients, and keep processor going until smooth. Keep in mind, that the more olive oil you use, the smoother it becomes.
• When finished, refrigerate for at least 2 hours before serving.