Spicy Hummus: Quick Chickpea Spread (Rachel Ray) |
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Prep Time: 5 Minutes Cook Time: 0 Minutes |
Ready In: 5 Minutes Servings: 4 |
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This got many rave reviews on the other site. However, most said it was too thick. So some added about half the liquid from the canned chick peas, a little more olive oil and more lemon juice. I think some roasted red pepper would be good. Good basic recipe that you can adjust to taste, for our tastes I will most likely add more of the seasonings, and add a dash of cayenne too. Ingredients:
1 (14 1/2 ounce) can chickpeas, drained (garbanzo beans) |
2 tablespoons tahini sesame paste |
extra-virgin olive oil, a drizzle |
1/2 teaspoon crushed red pepper flakes |
1 teaspoon ground cumin |
1 teaspoon ground coriander |
1 garlic clove, crushed |
coarse salt, to taste |
1/2 lemon, juiced |
pita bread, grilled and cut into wedges for dipping |
Directions:
1. Combine beans, tahini, oil, pepper flakes, cumin, coriander, garlic, salt, and lemon juice in food processor bowl and grind into a smooth paste.
2. Transfer to a small dip dish and surround spread with warm pita wedges.
3. This recipe makes a great appetizer, or anytime snack.
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