7 - 8

Spicy Three Pepper Hummus

Date: November 7, 2013 Author: Judy Albrecht Categories: 7 - 8, 9 - 12, Information 0

Next week we will be making Hummus… We will be using a blender instead of a stand mixer. I like the consistency of the hummus, because I think it is smoother made in a blender. I found the tahini in the organic section at Marketplace. It was in the condiment section also but was more expensive in that section. Tahini is ground sesame seeds. I believe that you can find a substitute if you look online, I’ll look into that and post later. When I make it at home I also put in roasted red, and yellow peppers and some roasted garlic.

Spicy Three Pepper Hummus
Original recipe makes 3 cups

• 2 (16 ounce) cans garbanzo beans, drained
• 2 tablespoons olive oil
• 1/8 cup lemon juice
• 2 tablespoons tahini
• 8 cloves garlic, minced ( I think I used 4)
• 2 slices jarred jalapeno pepper, chopped
• 1 teaspoon liquid from the jar of jalapeno peppers
• 1/2 teaspoon ground black pepper
• 1 1/2 teaspoons cayenne pepper (I use only 1 teaspoon and it has plenty of kick!)
• 1/2 teaspoon ground cumin
• 3/4 teaspoon dried oregano
1. In the bowl of a stand mixer, combine the garbanzo beans, olive oil, lemon juice, tahini, garlic, jalapeno, and juice from the jalapeno jar. Season with black pepper, cayenne, cumin and oregano.
2. Mix using the whisk attachment on low speed until the ingredients start to blend, then turn the speed to medium, and blend to your desired consistency. Cover and refrigerate overnight to allow the flavors to blend. Make sure your container is sealed well, or your fridge will smell like garlic!

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