Hummus-making used to be a weekly occurrence in my kitchen. It’s just so easy and delicious. I’m not really sure how I let the ritual run away from me.
But I’m happy, I’m bringing it back. With this slightly fiery recipe.
Here, hot peppers take hummus up a notch, adding a nice subtle flavor and spice. Don’t worry, this isn’t going to make your eyes water. In fact, you may even want to keep the Sriracha on hand if you looking for a little extra fire.
Feel free to experiment. Want to try roasting those hot peppers? Toasting the cumin seeds? Adding other greens? Do it, and share with me how it turns out. Cheers.
Spicy Spinach Hummus
- September 15, 2017
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Ingredients
- -1 lg. clove garlic, or 2 small ones
- -3 Tbsp. lemon juice
- -1 (14.5 oz) can chick peas, drained and rinsed, reserving liquid
- -1/3 cup sesame tahini
- -1/2 tsp. cumin
- -1/4 tsp. paprika
- -1/4 tsp. salt
- -1 1/2 cups spinach
- -2 Italian hot (thin, yellow) peppers
- -2 Tbsp. parsley, optional
Directions
- Step 1
- Chop garlic in food processor. Add remaining ingredients, excluding parsley (if using). Process until smooth. Pulse in parsley until just combined. Serve with pita chips or other favorite accompaniment.
