Spicy Hummus Quick Chickpea Spread Recipes
SUPREMELY SPICY HUMMUS
I love to use this as a dip for pita bread.
Provided by Uncle Richard
Categories Appetizers and Snacks Dips and Spreads Recipes Hummus Recipes
Time 15m
Yield 8
Number Of Ingredients 11
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.
Nutrition Facts : Calories 120.4 calories, Carbohydrate 10.2 g, Fat 8 g, Fiber 2.3 g, Protein 3.1 g, SaturatedFat 1.1 g, Sodium 275.7 mg, Sugar 0.1 g
SPICED SWEET ROASTED RED PEPPER HUMMUS
Serve with pita bread-you can cut pita bread into wedges and toast it for a different taste sensation. Tahini is a sesame paste, you can usually find it in the Mediterranean section of your grocery store.
Provided by MARBALET
Categories Appetizers and Snacks Dips and Spreads Recipes Hummus Recipes
Time 1h15m
Yield 8
Number Of Ingredients 9
Steps:
- In an electric blender or food processor, puree the chickpeas, red peppers, lemon juice, tahini, garlic, cumin, cayenne, and salt. Process, using long pulses, until the mixture is fairly smooth, and slightly fluffy. Make sure to scrape the mixture off the sides of the food processor or blender in between pulses. Transfer to a serving bowl and refrigerate for at least 1 hour. (The hummus can be made up to 3 days ahead and refrigerated. Return to room temperature before serving.)
- Sprinkle the hummus with the chopped parsley before serving.
Nutrition Facts : Calories 64.2 calories, Carbohydrate 9.6 g, Fat 2.2 g, Fiber 2.1 g, Protein 2.5 g, SaturatedFat 0.3 g, Sodium 370.3 mg, Sugar 0.2 g
SPICY HUMMUS: QUICK CHICKPEA SPREAD (RACHEL RAY)
This got many rave reviews on the other site. However, most said it was too thick. So some added about half the liquid from the canned chick peas, a little more olive oil and more lemon juice. I think some roasted red pepper would be good. Good basic recipe that you can adjust to taste, for our tastes I will most likely add more of the seasonings, and add a dash of cayenne too. From Food Network. Posted for ZWT6.
Provided by Scoutie
Categories Spreads
Time 5m
Yield 4 serving(s)
Number Of Ingredients 10
Steps:
- Combine beans, tahini, oil, pepper flakes, cumin, coriander, 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.
Nutrition Facts : Calories 129.7, Fat 1.4, SaturatedFat 0.1, Sodium 309, Carbohydrate 25.5, Fiber 5.4, Sugar 0.1, Protein 5.5
SPICY CRUSHED HUMMUS
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.
SPICY CHICKPEA DIP (HUMMUS)
This is one of those easy dip recipes that can be throw together rather quickly. You can skip the cayenne pepper if you wish; its still yummy.
Provided by Loves2Teach
Categories Vegetable
Time 5m
Yield 4 cups of dip, 6 serving(s)
Number Of Ingredients 7
Steps:
- Place the garlic, tahini, olive oil, lemon juice, and salt in a food processor or blender and puree until the garlic is finely chopped (if preparing by hand, finely dice and mash the garlic, then mix with the other ingredients).
- Add the chickpeas and continue mixing to a smooth paste.
- Garnish with the cayenne pepper.
- Served at room temperature or chilled.
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