Spicy Hummus Recipe
Cook Time: 0 Minutes
Phase: Phase 2
2 16 oz can, drained, yields Garbanzo Beans
3 fl oz Lime Juice
0 1/4 cup Olive Oil
0 1/4 cup Organic Tahini
1 serving Roasted Red Peppers
2 clove Garlic
2 tsp Cumin
1 tsp Salt
0 1/2 tsp Red or Cayenne Pepper
0 1/2 cup (8 fl oz) Water
- Purée chickpeas, lime juice, olive oil, tahini, roasted red pepper, garlic, cumin, salt and cayenne in food processor until smooth.
- With the motor running, pour water slowly through feed tube until hummus reaches desired consistency.
- Transfer to a bowl and serve right away or refrigerate in an airtight container for up to 2 days. Makes about 3 cups, each serving is 3 tbsp.
Having a party? When planning your low carb spread, think about which dishes you can make in advance and which need fresh ingredients that day.