Description
My Supremely Spicy Hummus recipe allows control the amount of heat depending on your preference. Unlike most hummus recipes, it doesn’t require any oil!
Ingredients
- FOR THE CHICKPEAS:
- 16 ounces, weight Dried Chickpeas
- 6 cups Water
- 2 Tablespoons Sea Salt
- 2 Tablespoons Baking Soda
- 2 whole Chipotles In Adobo Sauce
- FOR THE HUMMUS:
- ⅓ cups Tahini (sesame Paste)
- 4 bulbs Garlic, Minced
- 2 Tablespoons Fresh Lemon Juice
- 1 Tablespoon Red Pepper Flakes
- 1 Tablespoon Cumin
- 1 teaspoon Sea Salt
- 1 teaspoon Freshly Ground Pepper
Preparation
1. For the chickpeas, spray slow cooker with nonstick cooking spray or add a slow cooker liner. Add dry chickpeas, water, sea salt, baking soda and chipotles.
2. Cook on high for 2-3 hours or until the chickpeas are tender.
3. Drain the chickpeas well, reserving the chipotles and add to a food processor. (Note: if using a small food processor, break up into multiple batches.)
4. To prepare the hummus, add tahini, garlic, lemon juice, red pepper flakes, cumin, sea salt and pepper to the food processor.
5. Blend until smooth and creamy. Chill and enjoy with fresh veggies, healthy pita chips or as a spread for a sandwich or wrap.
