Hummus: Spicy!

The versatility of hummus always makes me sing its praises, not to mention the ease factor. This seems almost like a cheat to post, but because a video is going up on fashion.style.beauty.com showing me making hummus I thought I’d round out the experience. I actually make and eat hummus a lot for a number of reasons; it’s cheap, I almost always have most if not all of the ingredients around, and it’s healthy. Not to mention that it’s easy to change the hummus making it thicker or thinner depending on whether or not I am mostly planning to eat it on a sandwich or use as a dip.

Best snack ever? Hummus in pita (or on whole grain bread) with cucumbers, red onion and wasabi microgreens!

Without further ado:

Spicy Hummus (want non-spicy? Don’t use the spices!)

1 12 oz can garbanzo beans, drained with the water reserved

1/4 cup tahini

2 Tbsp extra virgin olive oil

1 garlic clove, roughly chopped

2 Tbsp lemon juice

1 1/2 tsp paprika

1 1/2 tsp cumin

1/2 tsp chili powder

1 teaspoon salt

Put the olive oil, lemon juice, garlic and garbanzo beans into a food processor and blend. Add paprika, cumin, chili powder, salt and 1/4 cup tahini and blend again. Taste, add more salt or lemon if need be and add the can water 1 tablespoon at a time until you get the consistency that you want.

That’s it! Cheap, simple, delicious, vegan and good for you.

Told you it was a cheat.

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