I went to the grocery to get myself some bread, and decided to stop by on one of those section where they have some samples. One of the samples they have is Hummus. There’s 4 flavors, but being me loving spicy food, I opted for the Spicy Moroccan Hummus, they got me with Spicy. The hummus was spread in chips, I got 1 piece, and it was amazing!! Sizzling hot and spicy! My kind of hummus. I immediately looked for the hummus and check the ingredients. Nothing unusual, just the normal ingredients for hummus and 2 ingredients that I cannot even pronounce fast, sounds like reading a chemistry substance.
I’ve made hummus before and it’s really easy, food processor will do all the hard work, I wouldn’t even all mixing all ingredients hard work. So basically, just dump everything in the food processor, process it until texture is smooth. That’s it!! Easy breezy! So why buy it when I can make it? I did not even buy any of the ingredients for this recipe. I have all of them available, and so I made it. Just in time for my breakfast, a fresh and nice hummus for my bagel toast.
I also used it as dip for my tortilla chips. So basically, I had this hummus in all of my meals today. I wish I have more space in my stomach to eat more.
This batch is quite a lot, more than what I normally buy in the grocery. So, this will last for few days, but since this is so easy to make, I don’t made making them again soon. This recipe uses a lot of different kind of peppers. If you do not like it spicy, just reduce the measurement. I had made this in mild spicy and they also taste great. Let’s get started!
- 1 can Chick Peas (540ml, 19oz)
- 1/4 cup Water
- 1/4 cup + 2 tbsp Olive Oil (Can be reduced for thicker hummus)
- 1 clove Garlic
- 1 1/2 tbsp Fresh Lemon Juice
- 1 tsp Salt
- 5 tbsp Tahini (Sesame Paste)
- 1/2 Cumin
- 1/2 tsp Black Pepper
- 1 tsp Cayenne Pepper
- 1 tsp Chilli Pepper
- 1 tsp Paprika
- 4 tsp chopped fresh red chilli (approximately 4 large chilli) – If you do not like it hot, omit this ingredient.
- Wash and drain chickpeas. Remove the skin for a smoother hummus texture.
- Put all ingredients in the food processor.
- Process until texture becomes smooth, around 3-4 minutes.
- Transfer in container. Scoop several small batch and add tsp olive oil after every scoop, ending with olive oil on top. This will keep the hummus moist.
This can be used as dips for chips and vegetables, or spread for a toast or tortillas. Enjoy!
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