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The other day, my hubs was supposed to bring a snack to his department at work for a meeting. It totally slipped his mind! We don’t have storage space for tons of snacks (we also like to just buy what we need for the week and don’t get things in bulk), so we didn’t have anything in our pantry. But I did have some garbanzo beans (chickpeas), tahini (sesame seed paste), celery, and rainbow-colored carrots (love those!) in the fridge, so I decided to make a hummus, along with some cookies – not too much, because I used up all my flour on one batch. See what I’m saying here? No storage space!

Well, P came home empty-handed, and asked me if I could please post the recipe for both the hummus and the cookies, because they were in high demand! My friend, who was also at the meeting, said I set the bar for future meetings. What?! It was really easy! So here’s the recipe for my secretly spicy hummus. Looks can be deceiving, because it looks like regular ol’ hummus, but I slipped in some red chili oil, which my mom rendered for me (you can also buy it pre-made in the Asian section of your grocery store). This added a fun little kick to a smooth and creamy hummus, something I thought would be appropriate to get over the mid-day slump for these guys. 😉

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Secretly Spicy Hummus
Print Recipe
A smooth and creamy hummus, with a little kick that keeps you coming back for more!
Servings Prep Time
6-8 servings 10 minutes
Servings Prep Time
6-8 servings 10 minutes
Secretly Spicy Hummus
Print Recipe
A smooth and creamy hummus, with a little kick that keeps you coming back for more!
Servings Prep Time
6-8 servings 10 minutes
Servings Prep Time
6-8 servings 10 minutes
Instructions
  1. In a food processor, add the chickpeas and garlic. Process until coarsely chopped.
  2. Add the rest of the ingredients, except for black pepper and cilantro. Puree until creamy. Top with black pepper and cilantro, and serve with fresh vegetables.
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