Spicy Hummus and An Edible Mosaic Cookbook Review

Name: Spicy Hummus and An Edible Mosaic Cookbook Review
Prep time: 10 min
Total time: 10 min
Yield: 4 servings
Ingredients: 1 can chickpeas (or garbanzo beans); 1 lemon (juiced); 1/3 cup tahini; 1 garlic clove; 3 tbsp extra virgin olive oil; 1/2 tsp smoked paprika; 1/2 tsp crushed red pepper; 1 tsp cumin; 1 tsp coriander

This spicy hummus is creamy, healthy appetizer with a little kick--perfect for dipping vegetables, pita chip or pita bread.

Prep10 min
Total10 min
Makes4 servings
Calories225

Ingredients

4 servings

1 can chickpeas (or garbanzo beans)
1 lemon (juiced)
1/3 cup tahini
1 garlic clove
3 tbsp extra virgin olive oil
1/2 tsp smoked paprika
1/2 tsp crushed red pepper
1 tsp cumin
1 tsp coriander

Method

1
Drain chickpeas and set aside liquid from can along with a few chickpeas for garnish.
2
Combine all ingredients in the food processor (except the reserved chickpea liquid). Blend for 30 seconds to 1 minute (blend longer for more creamy texture). Use the reserved chickpea liquid to add to the hummus and blend more if you feel you want a creamier texture.
3
Place in serving bowl.
4
Garnish ideas: chickpeas, paprika, parsley and a drizzle of olive oil.
5
Serve immediately with fresh, warm pita bread, veggies or cover and refrigerate.

Notes

You can refrigerate the hummus in a covered container for up to a week. I believe that the key to a good hummus is taking a few tastes while making it. Blend the ingredients for 30 seconds, use the pita to taste a little bit and adjust to your tastes. If you want it to be a little creamier add a little of the reserved liquid and blend for another 30 seconds and so on. You can also adjust the spice according to your taste.

Per serving

Carbs8 g
Protein4 g
Fat21 g
Fiber2 g

Also filed under

Vegetarian Mediterranean Appetizers

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