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Nutrition Facts
Serving Size 1 (72g) Recipe makes 10 servings The following items or measurements are not included below: hot chili oil
Calories 149
Calories from Fat 87		(58%)
Amount Per Serving		%DV
	Total Fat 9.8g	15%
	Saturated Fat 1.3g	6%
	Monounsaturated Fat 5.5g
	Polyunsaturated Fat 2.5g
	Trans Fat 0.0g
Cholesterol 0mg		0%
Sodium 163mg		6%
Potassium 121mg		3%
Total Carbohydrate 13.1g		4%
	Dietary Fiber 2.8g	11%
	Sugars 0.2g
Protein 3.7g		7%
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Simple Spicy Hummus

Recipe #189116 | 8 min | 8 min prep | add private note

⁽³⁾ RATE IT NOW Print Recipe

By: What's Cooking?
Oct 4, 2006

A spicy twist on traditional hummus. This recipe is especially creamy and is garlicky without being overwhelming. Use as a dip, a spread, or eat it by the spoonful like I do! Gluten-free, soy-free, dairy-free and kosher (pareve).

SERVES 10 (change servings and units)

Ingredients

16 ounces garbanzo beans (or 1 15-ounce can)
1/3 cup sesame tahini
1/4 cup olive oil
1/4 cup warm water
1 1/2 lemons, juice of
1 raw garlic clove
1/8 teaspoon kosher salt
2-3 teaspoons hot chili oil
1/8 teaspoon ground pepper (optional)

Directions

1
Combine tahini, olive oil and garlic in food processor or blender. Blend until pureed.
2
Add remaining ingredients, blend until smooth and creamy consistency.
3
Serve at room temperature, with pita bread, on crackers, as a sandwich spread, or as a dip for raw vegetables. Store in refrigerator. It will keep for up to 2 weeks.

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Featured Reviews for This Recipe

From: Chef #474812

On Apr 7, 2007

I made this recipe exactly as directed. It was easy and had relatively good flavor, but it was very watery (thin) and needed more spice. I thickened it by adding an additional drained can of garbanzo beans. I enhanced its already good flavor by adding two more cloves of garlic and a teaspoon of cumin. If I were to make it again, I would leave out the warm water, add more tahini, and leave out the olive oil.

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