I love hummus, as there are many different ways to make it with different beans, roasted red peppers, or jalapenos to name a few options. I often enjoy it in a wrap or pita as a lunch, or as a dip with flatbread before a meal. This particular hummus is a simple spicy hummus that uses red pepper flakes as oppose to jalapenos.1 (19 oz) can chickpeas, drained and rinsed
2 T tahini sesame paste (optional)
a few drizzles extra-virgin olive oil
warm water (about 1/4 cup)
1/2 teaspoon crushed pepper flakes
1 tsp ground cumin
1 tsp ground coriander
1 clove garlic
2 limes, juiced or 1 large lemon, juiced
ground pepper
Pita breads, grilled and cut into wedges for dipping
Combine beans, tahini, oil, red pepper flakes, cumin, coriander, garlic, pepper and lime juice in food processor bowl and grind into a smooth paste. Add water a little at a time until you get the smooth consistency and thickness you desire. More water means less thick and smoother.
Transfer to a small dish and serve with warm pita wedges.
Pita breads, grilled and cut into wedges for dipping
Combine beans, tahini, oil, red pepper flakes, cumin, coriander, garlic, pepper and lime juice in food processor bowl and grind into a smooth paste. Add water a little at a time until you get the smooth consistency and thickness you desire. More water means less thick and smoother.
Transfer to a small dish and serve with warm pita wedges.
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